Yoghurt Citrus Syrup Cake
Prep time
Cook time
Total time
Recipe type: Cake
Cuisine: Cake and Pastry
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.
Recipe by Canadian Budget Binder at https://canadianbudgetbinder.com/2013/11/10/lemon-citrus-syrup-yoghurt-cake/