Yogurt Cake with Orange and Lemon Zest

Preparation time

25 minutes

Cooking time

45 minutes


8 à 10 servings



Yogurt Cake with Orange and Lemon Zest


  • 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
  • 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


  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.