Orange Lemon Yogurt Cake

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  • Serves: 4
  • Prep Time:
  • Cook Time:
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125g butter

1 teaspoon grated orange rind

220g castor sugar

3 eggs, separate the yolks and the whites

5 tablespoons fresh orange juice

250g self raising flour

250g mango yogurt

Lemon Cream

250g thick cream

5 tablespoons fresh lemon juices

50g icing sugar

250g mango yogurt


  1. Beat the butter, orange rind and sugar together in Pyrex mixing bowl until light and creamy. Beat in the egg yolks, one at a time. Stir in the orange juice.
  2. Sift the flour into the mixture, alternatively with the yoghurt (flour, yoghurt, flour, yoghurt)
  3. Beat egg white until it reaches the soft peak stage. Fold lightly into mixture.
  4. Pour the mixture into 2 small, lined or greased round Baker Secret baking tin.
  5. Bake in an oven at 180°C for 25 minutes.
  6. Place the Lemon Cream's ingredients into another Pyrex mixing bowl and whip until the mixture forms a soft peak.
  7. Once the cake is baked, remove from the oven. Cut into triangular pieces and serve in a Corelle plate.
  8. Spread the cream on the cake, (you may add in canned oranges) and top off with another piece of cake. Sprinkle a generous dusting of castor sugar before serving.