I invite you to a delicious yoghurt cake with lemon and orange. It is very moist, the taste is so creamy and aromatic, it smells wonderful. It tastes sensational freshly baked, still slightly warm (the topping can be omitted). It looks beautiful and my guests were delighted with it.
Highly recommended!
Easter Lemon-Orange Yoghurt Cake
Ingredients
Mixture (ingredients should be at room temperature):
- 220g soft, unsalted butter
- 220g sugar
- 4 eggs
- 1 and 1/2 tsp baking powder
- 1/4 tsp bicarbonate of soda
- pinch of salt
- 370g plain flour
- 200g natural Greek yoghurt
- 4 tbsp lemon juice
- 1 tbsp lemon zest
- 1 tbsp orange zest
- 1 tsp lemon extract
Syrup:
- 120ml fresh orange juice
- 50ml lemon juice
- 50g sugar
Topping:
- 80–90ml extra thick double cream
- 150g white chocolate
In addition:
- candied orange peel
- dried edible flowers to sprinkle on top
Method
Cake:
- Grease a 23cm diameter bundt cake tin and sprinkle with flour, for more complex shapes use cake release spray.
- Put the butter into a bowl, add the sugar and beat with an electric mixer for around 4–5 minutes.
- Add the eggs one at a time, after each addition mix with the mixer on medium speed until just combined.
- Add the baking powder, bicarbonate of soda and salt to the flour and briefly mix with a spoon. Sift the flour into the butter mixture and mix briefly with the mixer on medium speed until combined.
- Add the yoghurt, lemon juice, both zests and lemon extract to the mixture and mix briefly again with the mixer on medium speed until combined.
- Transfer the mixture into the prepared tin, level and place in the preheated oven. Bake at 170°C for approximately 60–65 minutes. I bake it on the lowest oven rack.
While the cake is baking prepare the syrup:
- Pour the orange and lemon juice into a saucepan, add the sugar, place on the heat and bring to the boil, stir from time to time. When the syrup starts to boil, keep it on the heat for about 1–2 minutes, stirring occasionally. Remove from the heat and set aside.
- Remove the cake from the oven and let it cool for about 15–20 minutes, then remove from the tin. Using a brush, slowly spread the syrup over the top and sides of the hot cake to soak it. Set aside to cool completely.
Topping:
- The cooled cake can be transferred to a clean stand. Pour the cream into a saucepan and bring to the boil. Break the chocolate and put it into a bowl. Pour the hot cream over the chocolate and stir until the chocolate melts (if the mixture cools quickly and the chocolate doesn’t have time to melt, you can put the mixture in the microwave for a short while). Leave the topping to cool for about 15–25 minutes to allow it to set a little.
- Decorate the cake with the topping. Sprinkle the top with candied orange peel and dried flowers.
I wish you successful baking :)
