105min 4 ppl
Yogurt Citrus Cake
60 minutes
4 people
Medium31–60 min or 7–12 steps
60 min · 8 steps
Medium: 31–60 min or 7–12 steps
485 kcalper person
Protein 9g
Carbs 68g
Fats 19g
About this dish
Measured in the yogurt pot — the traditional French method that guarantees perfect ratios every time — this version layers bright citrus zest directly into the batter and finishes with a hot citrus syrup that soaks into the crumb for a moist, intensely flavoured cake.
Allergy Info
Dairy, Gluten, Eggs
Diet Info
Vegetarian
Ingredients
Fresh Produce
- Unwaxed lemonzested and juiced1
- Unwaxed orangezested and juiced1
- Unwaxed grapefruitzested only1
Dairy & Eggs
- Plain whole-milk yogurtthe empty pot becomes your measure1 pot (125 g)
- Large eggs3
Dried Goods
- Caster sugar2 pots
- Plain flour3 pots
- Baking powder1 sachet (11 g)
- Caster sugarfor the syrup2 tbsp
Spices & Seasonings
- Fine sea salt1 pinch
Oils & Condiments
- Neutral vegetable oilsuch as sunflower1 pot
Utensils
- 20 cm round cake tin
- Mixing bowl
- Whisk
- Wire rack
- Skewer
Method
1
Preheat the oven to 180°C, or 160°C for a fan oven, or 350°F. Grease a 20 cm round cake tin and line the base with baking parchment. Empty the yogurt into a large mixing bowl and set the pot aside to use as your measure. Zest the lemon, orange, and grapefruit. Juice the lemon and orange separately and set the juices aside.
Approx. 8 minutes
2
Add the sugar and eggs to the yogurt and whisk until pale and slightly thickened, about 2 minutes.
Approx. 3 minutes
3
Add the oil, all three zests, and a pinch of salt to the yogurt mixture and whisk until fully combined.
Approx. 2 minutes
4
Sift the flour and baking powder into the bowl and fold gently with a spatula until just smooth — do not overmix.
Approx. 3 minutes
5
Pour the batter into the prepared tin and bake for 32–35 minutes, until the top is deep golden and a skewer inserted into the centre comes out clean.
Approx. 33 minutes
6
While the cake bakes, combine the lemon juice, orange juice, and 2 tablespoons of caster sugar in a small saucepan over medium heat, stirring until the sugar dissolves, then simmer for 3 minutes until lightly syrupy.
Approx. 5 minutes
7
As soon as the cake comes out of the oven, use a skewer to poke 20–25 holes across the surface, then slowly pour the hot citrus syrup evenly over the top, allowing it to absorb fully before the cake cools.
Approx. 3 minutes
8
Leave the cake to cool in the tin for 15 minutes, then turn out onto a wire rack to cool completely before slicing.
Approx. 3 minutes
