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    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


    • 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


    • 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.

    Products Used

    • Photo of Natural Goat Milk YOGHURT Probiotic Natural Goat Milk YOGHURT | Probiotic