5 from 6 votes
Easy Yogurt Cake
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.
Prep Time
10 mins
Cook Time
40 mins
Total Time
50 mins
Servings:
12
Calories:
381 kcal
Course:
Cake
Cuisine:
European
Ingredients
For the Cake
- 120 ml olive oil light and mild, quantity ½ cup
- 180 g sugar scant 1 cup
- 1 lemon , zest only
- 3 egg large
- 250 g lemon yogurt or use your favourite, quantity 1 cup
- 250 g self-raising flour
- 4 tbsp limoncello to drizzle (optional, or lemon cordial
Whipped Cream
- 250 ml heavy cream cold, quantity 1 cup, aka double cream
- 120 g icing sugar 1 cup
- ½ tbsp cornflour (cornstarch)
- 1 tsp vanilla bean paste or vanilla extract
Optional toppings
- seasonal fruit selection, fresh
- berries selection, fresh
- lemon curd or passion fruit jam
- meringue mini size
- Edible Flowers
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.
Cup of Yum
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
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%)
Nutrition Facts
Serving: 12 Serving
Amount Per Serving
Calories 381
% 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% |
* Percent Daily Values are based on a 2,000 calorie diet.