Julie’s Yoghurt & Citrus Cake

This decadent yoghurt cake is our co-founder Julie's favourite. It's both easy to make and a mouth-watering delight to eat. Family and friends agree it’s well worth a try, so try this beautiful dessert the next time you're hosting a gathering or celebrating a special occasion!

Serves 8 people

Ingredients

2 eggs
185g soft butter
220g caster sugar
finely grated zest from one lemon and one orange
1/3 cup each lemon and orange juice
150g plain flour
60g almond meal
1/2tsp baking powder
1/2tsp baking soda
large pinch of salt
160g (2/3 cup) Meredith Dairy Goat Milk Yoghurt (or other MD yoghurt)
icing sugar for sprinkling
seasonal fruit and extra yoghurt to serve

Preparation

Step 1 Preheat oven to 175C.
Step 2 Butter and flour a 20cm springform pan, and line the bottom and sides with parchment paper.
Step 3 With an electric mixer, cream butter, sugar and zest together until light and fluffy.
Step 4 Add eggs one at a time, mixing well. Pour in juice and mix again (it will turn lumpy, don’t worry).
Step 5 Sieve together flour, almond meal, salt, baking powder and soda, add half of the mixture to the bowl mixing gently to combine. Add yoghurt and mix again.
Step 6 Add remaining dry ingredients and combine, don’t overmix or cake will be tough.
Step 7 Pour into pan evenly, place in the oven and bake for 30-45 minutes, until a toothpick comes out clean.
Step 8 Let cool, unmold, dust with icing sugar and serve with seasonal fruit and dollops of yoghurt.