Lemon, Greek Yoghurt and Olive Oil Ring Cake
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Lemon, Greek Yoghurt and Olive Oil Ring Cake

Lemon, Greek yoghurt and olive oil ring cake

A bright, moist ring cake built on lemon, Greek yoghurt and olive oil — simple to throw together and lovely with afternoon tea.

Ingredients

  • 5 small lemons, zest and juice
  • 1 cup Greek yoghurt
  • 1½ cups sugar
  • ¾ cup local olive oil (I used extra virgin; light olive oil is less detectable)
  • 2 free-range eggs, beaten
  • 2 cups plain flour
  • 2 teaspoons baking powder
  • ¼ teaspoon baking soda

Glaze: 1 tablespoon lemon juice (reserved from above), 1 cup icing sugar, and 1–2 tablespoons boiling water to bring it to a dripping consistency.

Method

  1. Set the oven to 160°C. Grease a ring or bundt cake pan.
  2. Reserve a tablespoon of the lemon juice for the glaze. Measure the remaining juice — it should be about ¼ cup.
  3. Add the ¼ cup lemon juice, zest, yoghurt, sugar, olive oil and eggs to a bowl and whisk together.
  4. Sift the flour and raising agents into a large bowl. Make a well in the middle and whisk in the wet ingredients. Pour into the prepared pan.
  5. Bake for 55 minutes to 1 hour. The cake is ready when a skewer comes out clean and it springs back when pressed.

Notes

  • This cake freezes well.
  • Lovely served with Barkers Lemon Curd stirred through Dairy Collective Greek yoghurt.
  • I borrowed the ring pan, but it's from the Fat Daddio's range — I like anodised aluminium for baking as it doesn't darken the cake and conducts heat evenly. It can't go in the dishwasher.
  • The lemon pearls are from Milly's, Sprinks brand.
  • Spray-free yellow rose petals would be lovely here.

The Pairing

A citrusy cake like this is gorgeous with something lightly sweet or sparkling — a Moscato, a late-harvest Riesling, or a glass of bubbles. Browse the sparkling collection.