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Yogurt Cake with Orange and Lemon Zest

Yogurt Cake with Orange and Lemon Zest

Ingredients

  • Cake:
  • 1/2 cup (125 ml) white sugar
  • 1/4 lb. (125 g) unsalted butter, room temperature
  • 1 cup (250 ml) homemade plain yogurt
  • 1/4 cup (60 ml) olive oil
  • 2 eggs
  • Zest of two lemons
  • Zest of one big orange
  • 2 cups (500 ml) unbleached flour
  • 2 tbsp. (30 ml) baking powder
  • 1/4 tsp. (1.25 ml) salt
  •  
  • Icing:
  • 3/4 cup (175 ml) white chocolate, in pieces
  • 3/8 lb. (170 g) Philadelphia cream cheese, room temperature
  • 3/4 cup (175 ml) homemade yogurt
  • 3/4 tsp. (3.75 ml) white vanilla extract
  • 2 tbsp. (30 ml) lemon juice
  •  
  • Choice of toppings: fruit, citrus zest, fresh mint

Directions

  • 1) Preheat the oven to 180°C (350°F).
  • 2) In the bowl of a stand mixer, cream sugar and butter. Stir in yogurt, oil, eggs and zests, and mix.
  • 3) Gradually add, in alternation, flour, baking powder and salt. Pour into a 9-inch (23 cm) buttered and floured hinge pan.
  • 4) Bake 45 minutes or until a toothpick inserted in the center of the cake comes out clean.
  • 5) Meanwhile, place cream cheese and yogurt into the bowl of the stand mixer and whip. Remove the bowl and set aside.
  • 6) Place chocolate in a microwaveable bowl. Heat for 30 seconds. Stir and continue cooking for another 30 seconds. Stir and heat for 30 seconds again, if necessary.
  • 7) Pour melted chocolate into yogurt mixture and add vanilla and lemon juice. Mix well and refrigerate.
  • 8) To serve, ice the cake and decorate with the toppings of your choice.

NOTE: The cake will keep in the refrigerator up to 4 or 5 days.

Preparation time

25 minutes

Cooking time

45 minutes

Gives

8 à 10 servings

Category

Desserts