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Summer Citrus Yogurt Cake

Zesty, tangy, creamy, light, and sweet.


Bowl #1

322g all-purpose flour

2 teaspoons baking powder

2 tablespoons milk powder

1 teaspoon salt

Bowl #2

312g granulated sugar

3 whole eggs

102g vegetable oil

1 1/2 teaspoons vanilla extract

Zest of a lime

Zest of a lemon

Zest of a grapefruit

Zest of an orange

Bowl #3

220g plain yogurt or sour cream

On the sidelines:

Sweet yogurt glaze, recipe follows

Fresh mint leaves, for garnish



Preheat the oven to 325 degrees Fahrenheit and line the bottom of a loaf pan with parchment paper. Lightly spray the pan with nonstick spray.


Whisk together the dry ingredients in bowl #1.


Whisk together the wet ingredients in bowl #2.


Stir together bowl #1 and bowl #2. Mix in the yogurt in bowl #3 until just combined.


Pour batter into the prepared loaf pan and bake until a cake tester comes out clean.


Let rest in the pan until mostly cooled and move to a cooling rack. Once fully cooled, top with the sweet yogurt glaze and garnish with mint leaves.


Sweet Yogurt Glaze

Bowl #1

1 cup powdered sugar

2 tablespoon plain yogurt

1 teaspoon vanilla extract


Whisk together all ingredients until smooth.


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