The citrus cake with yogurt is a soft and tasty dessert, perfect for breakfast with a warm cappuccino or for an afternoon tea. This cake is really simple and quick to make, I am sure it will win you over. Below are other breakfast ideas.
- Difficulty: Very Easy
- Cost: Economical
- Preparation time: 20 Minutes
- Portions: 9 1/2 inch / 10 inch pan
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients for Citrus Cake with Yogurt
- 4 eggs
- 1 cup cups Greek yogurt 0% fat
- 1 cup cups sugar
- 2 cups cups flour
- 1/2 cup cups sunflower seed oil
- 1 orange juice (squeezed)
- 1 lemon zest (grated)
- 1 packet baking powder
Steps for Citrus Cake with Yogurt
For this dessert I used Greek yogurt, but you can substitute it with any other yogurt you have at home. After preparing all the ingredients, pour the sugar and eggs into a bowl, and work them with an electric mixer or use a stand mixer if you have one, until the mixture is fluffy and foamy.
Slowly add the oil while continuing to whisk, then add the yogurt, orange juice, and grated lemon zest. Continue to whisk (lowering the speed) to incorporate these ingredients well.
Now add the sifted flour together with the baking powder, work again until you get a smooth mixture. If the mixture is too runny, add a little more flour. This can depend on the juiciness of your orange.
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Then pour the batter into a 9 1/2 inch / 10 inch diameter pan lined with parchment paper or greased with oil and floured. Bake the cake in a preheated oven at 350°F (180°C) and let it cook for about 35-40 minutes.
Always check the cake’s doneness by doing the toothpick test before taking it out of the oven. Once baked, let the cake cool in its pan.
Your Citrus Cake with Yogurt is ready, serve it with a sprinkle of powdered sugar.
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