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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


  • 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


  • 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


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