$15 Flat rate shipping - Free on orders over $99

Julie’s Yoghurt and Citrus Cake

 

Julie's Yoghurt and Citrus Cake

Recipe by: Julie Cameron of Meredith Dairy
Indulge yourself, Julie Cameron's favourite cake is both easy to make and a mouth-watering delight to eat. Family and friends agree it’s well worth a try.
Course Dessert

Ingredients
  

  • 185g soft butter
  • 220g caster sugar
  • finely grated zest from one lemon and one orange 
  • 1/3 cup each of lemon and orange juice
  • 2 Kangaroo Island Eggs
  • 150g plain flour
  • 60g almond meal
  • 1/2tsp baking powder
  • 1/2tsp baking soda 
  • large pinch of salt
  • 2/3 cup Meredith Dairy Natural Sheep Milk Yoghurt

To Serve

  • icing sugar to dust
  • seasonal fruit
  • extra dollop of yoghurt

Instructions
 

  • Preheat oven to 175C. Butter and flour a 20cm springform pan, and line the bottom and sides with parchment paper.
  • With an electric mixer, cream butter, sugar and zest together until light and fluffy. Add eggs one at a time, mixing well. 
  • Pour in juice and mix again (it will turn lumpy, don’t worry).
  • Sieve together flour, almond meal, salt, baking powder and soda, add half of the mixture to the bowl mixing gently to combine.  Add yoghurt and mix again.
  • Add remaining dry ingredients and combine, don’t overmix or cake will be tough.
  • Pour into pan evenly, place in the oven and bake for 30-45 minutes, until a toothpick comes out cleanly.
  • Allow cake to cool to room temperature and remove from pan to a serving plate.

To Serve

  • Dust with icing sugar, serve with seasonal fruit and a dollop of yoghurt.
Keyword cake, meredith dairy, yoghurt

SHOP THIS RECIPE

No recipe products found. Shop all products here

Like this Recipe?

More Delicious Recipes

Deep Fried Pickles

  Celebrate this Independence Day with our Fried Pickle Recipe. Made with Dillicious Not So Sweet pickle halves. We’ve rolled them in seasoned flour, fried

Cheat’s Bouillabaisse

  This quick & easy take on the classic Bouillabaisse showcases El Navarrico's Cream of Shellfish soup. Simply add your favourite seafood, along with a

Tomato Soup with Cheese Toasties

  This recipe is a classic for good reason. Our Tomato Soup is made with organic tomatoes bottled straight from the source, from the Navarra region in Spain. We've paired

Apple Cheddar Hand Pies

  The first bite of this crisp savoury pastry with its delicious cheddar crust, yields a sweet gooey cinnamon centre. So delightfully tasty, it's the

Baked Camembert

  Cosy up to this baked Le Conquerant Camembert from Will Studd, cooked in The Fine Cheese Co Ceramic Cheese Baker and served alongside Barossa

Simon Johnson has provided chefs, restaurateurs and home cooks with quality, unique products since 1992. From humble beginnings in a small warehouse in Pyrmont, Sydney, Simon Johnson now has five retail stores across Australia, in addition to its extensive wholesale and distribution operation.
Simon Johnson has provided chefs, restaurateurs and home cooks with quality, unique products since 1992. From humble beginnings in a small warehouse in Pyrmont, Sydney, Simon Johnson now has five retail stores across Australia, in addition to its extensive wholesale and distribution operation.