Saturday, December 12, 2020




You can easily make this cake like orange yogurt cake, instead of lemon zest, add orange zest and in the frosting add orange juice for lemon juice. You can even skip the frosting part, but I suggest you do so as it adds extra moisture to this cake.


  • 3 eggs
  • ¼ teaspoon of salt
  • ¾ cup of plain yogurt 180 ml
  • 1 cup of sugar 200g
  • ¼ teaspoon of vanilla extract
  • ¼ cup lemon olive oil 60 ml or additional vegetable oil
  • 1 ½ cup all-purpose flour 210g plain flour
  • 2 teaspoons of baking powder
  • 1 lemon zest (equal to 1 lemon)
  • ¼ cup vegetable oil 60 ml, or other regular oil, eg safflower, canola


First, preheat the oven to 350F / 175C. Lightly oil and line a standard bread pan (8 ½ ″ x 4 ¼ ″).

Then, combine flour, salt and baking powder in a medium bowl and whisk together.

In a large bowl, rub the lemon zest over the sugar to help release the oils. You should get patches that get slightly damp.

Add the yogurt, eggs and vanilla to the lemon sugar and whisk until well blended.

Gradually add the flour mixture and mix.

Pour in the oil (s) and mix until well blended.

Pour the dough into the lined loaf pan and smooth the top.

Bake for about 50 to 55 minutes until the bread is golden on top and a skewer comes out clean.

Let cool for about 5 minutes before detaching from the pan and gently removing the bread. Continue to cool in a cooling rack.

Happy Cooking Time.