Citrus yoghurt cake

60 minutes


Citrus yoghurt cake

  • 3 eggs
  • 380g of caster sugar
  • 245g of yoghurt, full-fat
  • 400g of flour
  • 1 lemon, zested
  • 1 orange, zested
  • 160g of extra virgin olive oil
  • 15g of baking powder
  • 1 pinch of salt


Preheat the oven to 160°C/gas mark 3
Whisk the eggs with the sugar until pale. Add the extra virgin olive oil and yoghurt and stir to mix
Sift in the flour, the baking powder and the grated peel of one orange and one lemon
Butter and dust with flour a 24 cm round cake tin, scrape the batter into the tin and bake for about 30 minutes until golden and dry inside. Use a toothpick to test if it is dry inside
Remove from the oven, let it cool down for a few minutes and remove from the cake tin. Let it cool down completely on a wire rack, then dust with sugar. It will keep fresh for several days if stored perfectly wrapped in a kitchen towel