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Orange and Lemon Yogurt Cake

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“A tangy, not too sweet cake that never lets me down. The cake has candied peel on top, which I love. Something different! I'm afraid I can't remember where I got this recipe from, but I'm glad to have it.”
READY IN:
1hr 15mins
YIELD:
1 9inch cake
UNITS:
US

Ingredients Nutrition

Directions

  1. Oven temperature 350°F/180°C/Gas 4.
  2. Beat butter and sugar until light and creamy.
  3. Add eggs and beat well.
  4. In a separate bowl, stir yoghurt, juice, rind, sifted flour and bicarb together.
  5. Add to egg mixture and mix until well combined.
  6. Spoon into a greased 23 cm cake tin (9-inch) and bake for 45 minutes or until cake is cooked when tested with a skewer.
  7. While the cake is baking, make the syrup.
  8. Syrup:
  9. Put sugar, water, juice and rind in a saucepan.
  10. Over a low heat stir until sugar has dissolved.
  11. Allow syrup to simmer for 4 minutes then pour it over the cake while it is hot.
  12. Serve warm with a dollop of Greek yoghurt, or cold with a cup of tea.

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