ORANGE AND LEMON YOGURT CAKE

Orange and Lemon Yogurt Cake image

A tangy, not too sweet cake that never lets me down. The cake has candied peel on top, which I love. Something different! I'm afraid I can't remember where I got this recipe from, but I'm glad to have it.

Provided by Sherrie-pie

Categories Dessert

Time 1h15m

Yield 1 9inch cake

Number Of Ingredients 16

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Ingredients

250 ml yoghurt
125 g butter
1 cup caster sugar
2 lightly beaten eggs
2 tablespoons lemon juice
1 tablespoon orange juice
1 tablespoon lemon zest, grated
1 tablespoon grated orange zest
1 1/2 cups sifted self-raising flour
1/2 teaspoon bicarbonate of soda
1/2 cup sugar
1/2 cup water
2 tablespoons lemon juice
1 tablespoon orange juice
fresh lemon rind, cut into strips
orange rind, cut into strips

Steps:

Oven temperature 350°F/180°C/Gas 4.
Beat butter and sugar until light and creamy.
Add eggs and beat well.
In a separate bowl, stir yoghurt, juice, rind, sifted flour and bicarb together.
Add to egg mixture and mix until well combined.
Spoon into a greased 23 cm cake tin (9-inch) and bake for 45 minutes or until cake is cooked when tested with a skewer.
While the cake is baking, make the syrup.
Syrup:.
Put sugar, water, juice and rind in a saucepan.
Over a low heat stir until sugar has dissolved.
Allow syrup to simmer for 4 minutes then pour it over the cake while it is hot.
Serve warm with a dollop of Greek yoghurt, or cold with a cup of tea.

Nutrition Facts : Calories 3055.6, Fat 120.9, SaturatedFat 72.6, Cholesterol 723.3, Sodium 3987.4, Carbohydrate 462.7, Fiber 6.6, Sugar 317.1, Protein 41.7