I made a bit of a faux pas with my grocery order and ended up with three bags of oranges this week. In a bid to free up my fruit bowl I decided to try out a variation of my Lemon Drizzle Yogurt Cake (the original recipe can be found here)
Thanks to Julie for the idea!
Use the Lemon Drizzle yogurt cake recipe but use oranges instead of lemons. Use the zest of two medium oranges in the cake mix and the juice of the two oranges to pour over the cake when it has baked.
Tip: If the cake is browning too much before it is baked, just lower the oven temperature by 10 degrees and it should be fine.
Tip 2: This cake freezes really well so you always make two and freeze one of them (as I have done). Just take it out of the freezer the day before you need it.
I’ve been keeping this one to myself for a long time, only a few people have been allowed the recipe.
However, I think it’s about time that everyone has a go. It’s the best cake I’ve ever made so I hope it works well for you too.
It’s really quick to make and tastes really really good.
Lemon Drizzle Yogurt Cake
- 1 x 150g pot of natural yogurt
- 1 pot of oil
- 2 pots of caster sugar
- 2 eggs
- 3 pots of self raising flour
- zest of 2 lemons
- Preheat the oven to 160°C
- Measure out all of the ingredients into a large bowl using the yogurt pot.
- Mix the ingredients together with a balloon whisk until all of the ingredients are combined.
- Transfer the mix into two small loaf tins, lined with baking parchment.
- Bake for 40-50 minutes, until the top is golden and a skewer comes out clean when inserted into the centre of the cake.
- While the cake is still hot, squeeze over the juice of the two lemons and sprinkle a little caster sugar over the cake.