Lemon Citrus Syrup Yoghurt Cake

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lemon citrus yogurt cakeA YOGHURT DESSERT YOU EAT WITH A FORK


I know what you are thinking it’s not yoghurt….. but wait it is.

Yogurt, Yoghurt and Yoghourt are all proper spellings of the delicious fermented creamy treat we all have grown to love.

Last Saturday was a girlie night and the five of us had decided that we would have a pot-luck supper.

I really do enjoy meeting up with the girls just good to have a chat, relax and eat good homemade food.

I decided to make them my food creation guinea pigs and to try a few different tastes and flavors while we were all together.

They never complain so and I love to whip up new ideas in the kitchen and see what my friends and family think of them.

You all know how I like to combine different tastes and today was no different. I had lemons and some natural Greek yoghurt in the fridge that really needed to be used up and some eggs.

Many people use yoghurt in all sorts of recipes so a Greek Yoghurt cake paired with lemon citrus was what popped into my head.

At the very least I knew that with the girls we needed something sweet as well as savory for our pot- luck so a fresh lemon cake for dessert with yogurt was what I set out to create.




I love lemons they are so versatile and can be incorporated into any meal whether it is baking, rice dishes, meat, fish or the perfect end to a tequila shot.

During this time of year lemons are reasonably priced although not as cheap as you may find them in the grocery store in the summer time. Using fresh lemons in any recipe instead of concentrate makes a huge difference in the burst of fresh flavour.

In the summer when the price of lemons are lower I load up because I love making homemade lemonade for my kids since they love it so much. As soon as a jug of homemade lemonade is made they are drinking it and then asking me to make more.

I love when my kids are happy and if I have to spend some time making them happy by creating homemade fresh drinks, desserts and meals I will do that for them. Even though I love to cook there is the odd day that I don’t feel like cooking and we head out for a family dinner at a local restaurant which also gives me inspiration for new creations.

Budgeting in some family time for entertainment is important to my family just as eating wholesome good foods that I create in our kitchen every week.

This time of year though my homemade lemonade comes in handy for those times when someone in the family gets a cold. I mix the lemonade along with some honey and hot water to form a sweet hot drink which is great for soothing sore throats.


Making simple syrup




I know Mr.CBB is a big fan of the pound cake as well as making a simple syrup to soak through the cake. I am the same way because it’s a great way to create a wonderful flavour to add to a traditional pound or Madeira cake.

I simply poke holes at the top of my cake and then pour the citrus syrup on top and let it sit until the cake has absorbed all of the syrup.

Mr.CBB created an orange ricotta pound cake with a yogurt amaretto whipped cream that made my mouth water and it follows the same principle when it comes to making the syrup to soaking the syrup into the cake.


What other simple syrups have you made and soaked into a cake that you have made?


Lemon-citrus-yogurt-cake-photos1 wm

Lemon-citrus-yogurt-cake-photo2 wm

Yoghurt Citrus Syrup Cake
Recipe Type: Cake
Cuisine: Cake and Pastry
Author: Nicola Don
Prep time:
Cook time:
Total time:
Serves: 10-12
  • 180g butter
  • 1 cup caster sugar
  • 3 teaspoons grated lemon rind
  • 3 teaspoons grated orange rind
  • 5 eggs, separated
  • 1 cup plain yoghurt
  • 21/2 cups plan flour
  • 21/2 teaspoons baking powder
  • ½ teaspoon bicarbonate of soda (baking soda)
  • Citrus Syrup
  • 1 cup sugar
  • ¾ cup cold water
  • 1 large piece of lemon rind
  • 1 tablespoon lemon juice
  • 1 tablespoon orange juice
  • (Optional 1 tablespoon orange flower water)
  1. Preheat oven to moderate 190oC. Brush a deep, 23cm round cake tin with oil or melted butter.
  2. I use a butter wrapper as its easier.
  3. Line with baking paper.
  4. Using electric beaters, beat butter, sugar, lemon and orange rinds in a small mixing bowl until light and creamy.
  5. Now if you are like me I always keep butter in the fridge or freezer. If I have to take it our of the freezer the best way to use it in baking is to grate it then its in pieces and goes softer quicker!
  6. Add egg yolks gradually, beating thoroughly after each addition.
  7. Transfer mixture to a large bowl.
  8. Using a metal spoon, fold in the yoghurt, then combined sifted flour, baking powder and soda.
  9. Place egg whites in a small, clean, dry mixing bowl.
  10. Using electric beaters, beat until firm peaks form.
  11. I have fun and get the kids to put it over their heads to see if it falls out.
  12. Using a metal spoon fold the egg whites quickly into the butter mixture.
  13. Spoon into prepared tin and smooth surface.
  14. Bake for 45-50 minutes or until a skewer comes out clean.
  15. A sure-fire way of finding out if the middle of the cake is cooked!
  16. When cooked leave the cake in the tin for 5 minutes before pouring syrup over it.
  17. To Make Syrup
  18. Combine sugar and water in a small pan.
  19. Stir constantly over low heat until the sugar has dissolved.
  20. Bring to boil, then reduce heat and add the rind and juices.
  21. Simmer without stirring, uncovered for 20 minutes.
  22. I know I just wanted to stir it but if you do sugar crystals will form.
  23. After 20 minutes remove the rind and cool the syrup. (Optional) add orange flower water.
  24. Now poke holes into the top of the cake and pour the syrup over the cake while it is still in the tin.
  25. When all the syrup has been absorbed, turn the cake out of the tin.
  26. Cut into small, thick fingers to serve.


This yoghurt citrus syrup cake will keep for three days in an airtight container and up to two months without the citrus syrup added, in the freezer.

Thaw the cake before pouring syrup over the cake so it absorbs better. This is great for a make ahead cake for Christmas/New Years or even when you have unexpected guests.

This cake is delicious served warm in wedges with whipped cream. I actually mixed cream and Devon custard together which gives the custard a lighter taste and not so heavy.

If you don’t fancy lemon try it with lime just substitute the lemon rind and lemon juice for the lime. When making the citrus syrup use the lime rind instead of the lemon rind in the cake as well.

Enjoy  Nicky x



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  1. Nice timing here, we’re supposed to have a family get together at my SIL’s place in a couple of weeks and I know my daughter and the nieces all love lemon!! I was planning on bringing a couple of desserts with out telling the girls I’m bringing it. This with a carrot cake (SIL just loves my carrot cake so I make it for her a couple of times a year!!) should do the trick.
    My cake pans are the usual size but would an angel food pan or a Bundt pan work?? Or I have a couple of round casserole dishes that look close to the size of your pan. Which do you think would work best??
    This cake looks so yummy Nicola!!!!!!

    1. A bundt pan would be good as long as its quite deep!! If you have loaf pans try splitting the mixture into two pans. Then you have one to take with you and one for the freezer

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