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Citrus Yoghurt Cake for Great British Chef

A cup of yoghurt This is what it takes for a mother to spin some magic into her kitchen. Add an extra-large apron for her daughter to be double folded: it will resemble a nightgown on her, but she will be as proud as if she were wearing a princess’s sparkling dress. Give her a chair, a tall one, or add a few pillows where she’ll climb, standing on her knees to reach the table. There she is, the queen of the kitchen.

Now give your daughter a wooden spoon or a colourful whisk. This will be her magic wand, tell her how difficult is to find the perfect wand for her, she will be an excited Harry Potter in Ollivander’s shop. I bet her wand will have the most precious holly wood and a core of magical unicorn hair. The magic will sparkle from her wand and turn the ingredients into a mouthwatering cake.

Yoghurt cake

Show her the cup of yoghurt one is for the yoghurt two is for the sugar, three is for the flour and the eggs.

A magic formula she will remember forever, so simple yet so perfect.

Help her with the olive oil. If there’s a younger brother, give him the task to grate the orange and the lemon zest: you won’t obtain much, but he will enjoy the choir and your kitchen will smell like heaven.

I don’t know if this is how mum introduced me to cooking if there were magic formulas involved or if my oversized apron was for me a princess gown, but she succeeded. As a young girl, I was constantly looking forward to the Sunday mornings, when she would give me the sceptre of the power in the kitchen, creating a special moment all for us.

Yoghurt cake

Little chat, lot of laughter, a huge amount of love.

These were the ingredients that instilled in me the passion for cooking. Though, it is not just the burning flame of the sacred passion for cooking. It’s the time you spend with your mother that you value and appreciate, it’s the effort you put into a homemade cake that will be your breakfast during the following days, bringing back memories and smiles. And it’s the pride with which you’ll unwrap your slice of cake at school in front of your friends, whispering with blushing cheeks: I made this. Mum just helped me a little.

Do it with your daughter, with your son, with your niece or nephew, do it with your grandchildren. Or do it with your best friend’s daughter, the one you call niece with pride and a beaming smile, do it with your neighbour’s bored son. Just do it, help a child to bake their own cake, show them how easy is to have a fresh homemade cake made from scratch and you’ll make the world a better place to be!

Citrus Yoghurt cake

The yoghurt cake made using the yoghurt cup as a measuring cup is the easiest baked good you can imagine. Use high-quality ingredients, fresh free-range eggs, organic whole yoghurt and seasonal fruit. In winter grate the peel of organic citrus fruit to give an extra fresh hint to your cake and turn the breakfast into a glorious moment.

You can find the recipe of the Citrus Yoghurt cake also on Great British Chef and… enjoy it!

Citrus yoghurt cake

This yoghurt cake, made using the yoghurt pot as a measuring cup, is the easiest bake you can imagine. Use high-quality ingredients: fresh free-range eggs, organic full-fat yoghurt and seasonal fruit. In winter, you can mix in the grated organic orange peel to give an extra hint to your cake. Eaten for breakfast, this cake will turn your mornings into a glorious moment.
4.67 from 3 votes
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Course Dessert
Cuisine Italian
Servings 8 people


  • 3 eggs
  • 380 grams caster sugar
  • 245 grams yoghurt, full-fat
  • 400 grams all-purpose flour
  • 1 lemon, zested
  • 1 orange, zested
  • 160 grams extra virgin olive oil
  • 15 grams baking powder
  • 1 pinch salt
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  • Preheat the oven to 160°C/gas mark 3
  • Whisk the eggs with the sugar until pale. Add the extra virgin olive oil and yoghurt and stir to mix
  • Sift in the flour, the baking powder and the grated peel of one orange and one lemon
  • Butter and dust with flour a 24cm round cake tin, scrape the batter into the tin and bake for about 30 minutes until golden and dry inside. Use a toothpick to test if it is dry inside
  • Remove from the oven, let it cool down for a few minutes and remove from the cake tin. Let it cool down completely on a wire rack, then dust with sugar. It will keep fresh for several days if stored perfectly wrapped in a kitchen towel
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This Post Has 13 Comments

  1. What a beautiful and tempting cake! Sometimes, the most simple/basic and ordinary ingredients produce the best of treats.

    Gorgeous clicks!



  2. What a great idea, to bake this cake with kids. They never forget things like this. Thanks Juls!

  3. Your writing is marvelous.
    With 9 grandkids, you have given me new ideas
    Thanks Juls

  4. 5 stars
    I love this recipe. I’ve made the cake twice and both times were a resounding success. The second time I made the cake and added cardamom and double to amount of grated lemon. Fabulous! The only problem I’ve encountered is the cook time. At 30 minutes the cakes were still wet. It took an hour to cook each all the way through.

    1. Thank you, Veronica! I will try again the cake to check the timing. Usually, it differs a lot from oven to oven, but I will double check! thank you!

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