Citrus-Honey Yogurt Cake

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This cake is a beautiful addition to your spring baking, with a delicate glaze that helps balance the combination of citrus and honey. Enjoy slice after slice of light, fluffy, and yummy goodness.

Prep Time: 15 minutes
Cook Time: 35 to 40 minutes
Yield: 1 loaf : 9 x 5 in (23 x 13 cm)

Ingredients

For the Cake:

  • 133 g / 2/3 cup granulated sugar
  • 4 g / 2 tsp lime zest, finely grated
  • 4 g / 2 tsp lemon zest, finely grated
  • 4 g / 2 tsp orange zest, finely grated
  • 219 g / 1 3/4 cup all-purpose flour
  • 9 g / 1 3/4 tsp baking powder
  • 3 g / 1/2 tsp baking soda
  • 2 g / 1/4 tsp fine sea salt
  • 240 ml / 1 cup Greek yogurt
  • 30 ml / 2 tbsp orange juice
  • 15 ml / 1 tbsp lime juice
  • 15 ml / 1 tbsp lemon juice
  • 10 ml / 2 tsp pure vanilla extract
  • 57 g / 1/4 cup Mirage margarine, melted
  • 80 ml / 1/3 cup honey
  • 2 large eggs

For the Yogurt Glaze:

  • 120 g / 1 cup icing sugar
  • 20 ml / 4 tsp Greek yogurt
  • 15 ml / 1 tbsp lemon juice
  • 5 ml / 1 tsp pure vanilla extract

For the Garnish:

  • 1 pint raspberries
  • finely grated lemon, lime, and/or orange zest (optional)

Directions

For the Cake:

  1. Preheat oven to 350℉ (175℃). Grease and line a 9 x 5 inch (23 x 13 centimetres) cake/loaf pan with parchment paper.
  2. In a medium-sized bowl, combine sugar with the lime, lemon, and orange zest, rubbing the sugar and zest together to infuse the sugar with the oils. Set aside until ready to use.
  3. citrus in the bowl

  4. In another bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
  5. In a large measuring cup, stir together the yogurt, orange juice, lime juice, lemon juice, and vanilla extract. Set aside.
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  7. In the bowl of a stand mixer with the paddle attachment, or in a large bowl with a handheld mixer, blend together the Mirage margarine with the sugar mixture. Add honey, and increase the speed to medium-high; cream until well-blended and light in colour, about 3 minutes.
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  9. Add eggs, one at a time, mixing well before adding each additional egg.
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  11. While mixing on medium-low speed, add the yogurt mixture in thirds until just combined before adding another third. Once all the yogurt mixture is blended in, fold in the dry ingredients until just combined; do not overmix.
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  13. Pour the mix into the prepared pan, and smooth off the top with an offset spatula.
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  15. Place into the preheated oven; bake for 30 to 40 minutes or until a skewer, when inserted into the centre of the cake, comes out clean.
  16. Remove from the oven and allow to cool in the pan for 10 minutes before inverting and placing onto a wire rack to cool completely.
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For the Yogurt Glaze:

  1. In a small bowl, whisk together the icing sugar, yogurt, lemon juice and vanilla extract until smooth.
  2. Set aside until ready to assemble.

To assemble:

  1. Pour or spread the glaze over the top of the cooled cake. Garnish with fresh raspberries and, if desired, finely grate some lemon, lime, and/or orange zest overtop the berries.

Chef Notes

  • If desired, this cake can be made with just one type of citrus flavour. You can do this by substituting the other citrus zests and juices with the single one chosen.
  • If a thinner glaze is desired, whisk an additional teaspoon (5 milliliters) of lemon juice into the glaze. Alternatively, if a thicker glaze is needed add a tablespoon (15 milliliters) or more of icing sugar.

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