Citrus yoghurt cake
by Giulia Scarpaleggia
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Ingredients
Dairy
3 eggs
245g of yoghurt, full-fat
Store Cupboard
380g of caster sugar
400g of flour
1 pinch of salt
Fruit & Vegetables
1 lemon, zested
1 orange, zested
Oils & Vinegars
160g of extra virgin olive oil
Bakery
15g of baking powder