Best Citrus Yogurt Drizzle Cake Recipe

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#DrizzleCake #CitrusCake #Scrummy

Citrus Yoghurt Drizzle Cake

TIMINGS.
Prep Time: 10 mins.
Cook Time: 1 hour.
Total Time: 1 hour and 10 mins.

SERVINGS.
The recipe will make 10 slices.

INGREDIENTS.
For the citrus yoghurt loaf cake:
• ¾ cup (150g/5oz) caster sugar.
• Zest of 1½ lemons.
• Zest of ½ orange.
• 1 tsp caraway seeds (grind to release flavour).
• 3 eggs.
• 1 tsp vanilla extract.
• ¾ cup (225g/8oz) Greek Yoghurt (room temperature).
• 1¼ cups (225g/8oz) all-purpose/plain flour.
• 1½ tsp baking powder.
• Pinch of salt.
• ½ cup (115ml/3.8 fl oz) sunflower/canola oil.

For the citrus drizzle:
• 2½ tbsp (35ml/1.1 fl oz) lemon juice.
• 2½ tbsp (35ml/1.1 fl oz) orange juice.
• ¼ cup (50g/1½oz) caster sugar.

For the decorations:
• Icing Sugar/Powdered Sugar.
• Slices of Orange and Lemon.

METHOD.
To make the citrus yoghurt loaf cake:
1. Preheat the oven:
• Fan Oven: 160°C/320°F.
• Oven: 180°C/355°F.
• Gas Mark 4.
2. Line a 2Ib loaf tin with parchment paper.
3. Mix the caster sugar, lemon & orange zests, and the crushed caraway seeds.
4. Be sure to grind everything together to release the flavours
5. Pour in the eggs, vanilla extract and Greek yoghurt and mix to combine fully.
6. Mix in the flour, baking powder and salt.
7. Pour in the oil and mix until combined.
8. Spoon the mixture into the loaf tin.
9. Bake for 50-60 minutes and check with a skewer to ensure it’s fully baked.
10. While still hot, using a skewer poke holes in the cake and spoon the citrus drizzle over.
11. Allow the cake to rest for 2 hours before decorating and serving.
12. Mmm Scrummy!!!

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To make the citrus drizzle:
1. While the cake is baking, pour caster sugar, lemon juice and orange juice into a bowl and mix together.
2. Heat in a saucepan or place in the microwave until the sugar dissolves.

To decorate:
1. When the cake is fully cooled and has rested for 2 hours, sieve icing sugar over the top.
2. Finish off by adding slices of orange and lemon.

STORAGE.
• Store for up to 4 days in an airtight container, in a cool, dry, dark cupboard, at room temperature.
• Freeze for up to 3 months.

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