A beautifully moist yoghurt cake made with Lemon Press EVOO for a fresh, vibrant citrus flavour and tender crumb.
PREP
15 mins
COOK
45 mins
SERVES
8-10
DIFFICULTY
Easy
Ingredients
200 g plain flour
2 tsp baking powder
¼ tsp sea salt
3 large eggs
150 g caster sugar
120 ml Full Fruit Lemon Press EVOO
150 g Greek yoghurt
1 tsp vanilla extract
Finely grated zest of 1 lemon
2 tbsp fresh lemon juice
Extra lemon zest, to finish
Greek yoghurt, to serve
Method
1. Prepare the oven
Preheat oven to 175°C. Grease and line a 20 cm round cake tin.
2. Combine the dry ingredients
Add the flour, baking powder and sea salt to a bowl and whisk gently to combine.
3. Mix the wet ingredients
In a separate large bowl, whisk the eggs and caster sugar until pale. Add the Lemon Press EVOO, yoghurt, vanilla, lemon zest and lemon juice and whisk until smooth.
4. Make the batter
Gently fold the dry ingredients into the wet mixture until just combined, taking care not to overmix.
5. Bake
Pour the batter into the prepared cake tin and smooth the top. Bake for approximately 40–45 minutes, or until golden and a skewer inserted into the centre comes out clean.
6. Cool & serve
Allow the cake to cool in the tin for 10 minutes before transferring to a wire rack. Finish with fresh lemon zest and serve at room temperature with a spoonful of Greek yoghurt.
THE OIL WE USED
Full Fruit Lemon Press EVOO
Bright, fresh and citrusy, our Full Fruit Lemon Press EVOO adds beautiful moisture and vibrant lemon flavour to this simple yoghurt cake, creating a soft and tender crumb.
We acknowledge the Traditional Custodians of the land on which we grow and craft our olive oils—the Peramangk and Kaurna peoples of the Adelaide Hills and Murraylands. We pay our deepest respects to Elders past and present and recognise their continuing connection to Country, culture, and community.
