Easy Yogurt Cake

Name: Easy Yogurt Cake
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Yield: 12 serving
Ingredients: 120 ml (½ cup) light and mild olive oil; 180 g (scant 1 cup) sugar; 1 lemon; 3 large eggs; 250 g (1 cup) lemon yogurt; 250 g (2 cups) self raising flour; 4 tbsp Limoncello or lemon cordial; 250 ml (1 cup) cold cream, heavy / double; 120 g (1 cup) icing sugar; ½ tbsp cornflour; 1 tsp vanilla bean paste or extract; Selection of fresh berries or seasonal fruit; Lemon curd or passion fruit jam; mini meringues; Edible Flowers

User Reviews

5.0

9 reviews

Excellent

Prep Time
10 mins
Cook Time
10 mins
Total Time
50 mins
Servings
12
Calories
381 kcal
Course
Cake
Cuisine
European

Easy Yogurt Cake

Shawn Wheeler

Report

This Easy Yogurt Cake recipe uses your favourite flavoured yogurt and olive oil to make a sensational cake! Serve plain, topped with fresh fruit or with frosting – delicious on the you bake it and even better the day after.

Share:

I Made This!

Be the first!

Print

12 people printed this

Save this

Be the first!

Ingredients

Servings

For the Cake

120 ml (½ cup) light and mild olive oil
180 g (scant 1 cup) sugar
1 lemon , zest only
3 large eggs
250 g (1 cup) lemon yogurt or use your favourite
250 g (2 cups) self raising flour
4 tbsp Limoncello or lemon cordial to drizzle (optional)

Whipped Cream

250 ml (1 cup) cold cream, heavy / double
120 g (1 cup) icing sugar
½ tbsp cornflour (cornstarch)
1 tsp vanilla bean paste or extract

Optional toppings

Selection of fresh berries or seasonal fruit
Lemon curd or passion fruit jam
mini meringues
Edible Flowers

Add to Shopping List

Instructions

Prepare the cake

Preheat the oven to 180°C (350 °F). Grease and line the bottom of an 8 inch cake pan (or a springform pan).
Pour the olive oil into a mixing bowl. Add the sugar and lemon zest and beat for a few minutes until the sugar dissolves.
Beat in the eggs and the yogurt. Sift the flour into the batter and beat until you have a smooth, slightly runny batter.
Sift the flour into the batter and beat until you have a smooth, slightly runny batter. Scrape the bottom and sides of the bowl to make sure there’s no under mixed batter lurking beneath!
Pour into the prepared cake pan and tap on the counter to release any air bubbles. Bake for 40 minutes or until springy to the touch. A skewer inserted in the centre should come out clean. Cool in the tin for 10 minutes and turn out onto a wire rack to cool.
Drizzle with the Limoncello, if using, so that it sinks into the cake.

Decorate and serve

Whisk the cream, icing sugar, cornflour and vanilla on medium-low speed until you have peaks. Be watchful not to beat for too long or the cream can separate. Keep the whipped cream chilled until needed.
Spread over the top of the cake (make sure it has completely cooled down).
Drizzle with lemon curd or passion fruit jam or add a medley of fresh berries such as strawberries, raspberries and blueberries. Serve and enjoy!

Nutrition Information

Show Details

Calories 381kcal (19%) Carbohydrates 44g (15%) Protein 5g (10%) Fat 20g (31%) Saturated Fat 7g (35%) Polyunsaturated Fat 2g Monounsaturated Fat 10g Trans Fat 1g Cholesterol 72mg (24%) Sodium 34mg (1%) Potassium 97mg (3%) Fiber 1g (4%) Sugar 28g (56%) Vitamin A 389IU (8%) Vitamin C 5mg (6%) Calcium 51mg (5%) Iron 1mg (6%)

Nutrition Facts

Serving: 12Serving

Amount Per Serving

Calories 381 kcal

% Daily Value*

Calories	381kcal	19%
Carbohydrates	44g	15%
Protein	5g	10%
Fat	20g	31%
Saturated Fat	7g	35%
Polyunsaturated Fat	2g	12%
Monounsaturated Fat	10g	50%
Trans Fat	1g	50%
Cholesterol	72mg	24%
Sodium	34mg	1%
Potassium	97mg	2%
Fiber	1g	4%
Sugar	28g	56%
Vitamin A	389IU	8%
Vitamin C	5mg	6%
Calcium	51mg	5%
Iron	1mg	6%