Lemon, lime & yoghurt drizzle cake

  • Ingredients
  • Method
Servings: 6-8Prep: 20 mins.Cook: 45 mins.

This beautiful cake will make a statement as a table feature, as well as being perfect for a break and a cup of tea.

This recipe was provided by culinary artist Cassandra Morris who chose to style her sweet masterpiece on the Cashmere Illusion dinnerware.

Cake ingredients
  • 1 cup natural unsweetened Greek yoghurt
  • ½ cup olive oil
  • 1 ¼ cups caster sugar
  • Zest of one lemon + lime
  • ½ cup lemon and lime juice
  • 2 x eggs
  • 1¾ cups of plain flour
  • 1 ½ teaspoons baking powder
  • ½ teaspoon salt

Lemon & lime syrup ingredients
  • Zest of one lemon + lime
  • ½ cup caster sugar
  • ⅓ cup lemon and lime juice

Lemon & lime syrup

Combine sugar and juice in a saucepan with 2 tablespoons of water and cook over low-medium heat until sugar dissolves. Simmer for about 3-4 minutes until thickened then remove and let sit.

Lemon and lime syrup


  • Preheat oven to 180 degrees
  • Grease and line a 22cm spring form cake tin
  • Place all wet ingredients in a bowl and gently whisk until combined
  • In another bowl sift flour, baking powder and salt
  • Combine wet and dry ingredients and mix till combined do not overbeat
  • Pour into cake tin and cook for about 45mins or until lightly golden. Test by inserting a skewer into center of cake and see if it comes out clean
  • Leave cake to cool in tin for about five minutes and then invert onto a cake cooler
  • Drizzle with syrup and serve with cream
close up orange cake
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