This Easy Yogurt Cake recipe uses your favourite flavoured yogurt and olive oil to make a sensational cake! Serve plain, topped with fresh fruit or with frosting – delicious on the you bake it and even better the day after.
4tbspLimoncello or lemon cordialto drizzle (optional)
250ml(1 cup) cold cream, heavy / double
120g(1 cup) icing sugar
1tspvanilla bean paste or extract
Selection of fresh berries or seasonal fruit
Lemon curd or passion fruit jam
Prepare the cake
Preheat the oven to 180°C (350 °F). Grease and line the bottom of an 8 inch cake pan (or a springform pan).
Pour the olive oil into a mixing bowl. Add the sugar and lemon zest and beat for a few minutes until the sugar dissolves.
Beat in the eggs and the yogurt. Sift the flour into the batter and beat until you have a smooth, slightly runny batter.
Sift the flour into the batter and beat until you have a smooth, slightly runny batter. Scrape the bottom and sides of the bowl to make sure there’s no under mixed batter lurking beneath!
Pour into the prepared cake pan and tap on the counter to release any air bubbles. Bake for 40 minutes or until springy to the touch. A skewer inserted in the centre should come out clean. Cool in the tin for 10 minutes and turn out onto a wire rack to cool.
Drizzle with the Limoncello, if using, so that it sinks into the cake.
Decorate and serve
Whisk the cream, icing sugar, cornflour and vanilla on medium-low speed until you have peaks. Be watchful not to beat for too long or the cream can separate. Keep the whipped cream chilled until needed.
Spread over the top of the cake (make sure it has completely cooled down).
Drizzle with lemon curd or passion fruit jam or add a medley of fresh berries such as strawberries, raspberries and blueberries. Serve and enjoy!