This cake brings a lovely hit of sunshine into a dark winter afternoon, using lots of fragrant lemon and lime zest and thick greek yoghurt to make the cake extra luscious. This recipe uses a lot of raising agent to counteract the acidity that the yoghurt brings, so I would recommend that you only fill your cake tins half full as this cake rises, and rises, and rises... The first version of this cake was called The Experiment and went into work for taste testing. It passed the taste test but I knew that citrus would make such a difference, along with putting less mixture into the tins! I used both a 10-inch ring tin and a 9 inch bundt cake tin, both liberally painted with Cake Release (both Dr. Oetker and Wilton make this and it's the holy grail of getting cakes out of tins unscathed).
If you want to be extra fancy, use some of the lemon and lime juice mixed with icing sugar to make a zingy glaze to pour over your cake
Citrus Greek Yoghurt Cake
225g Butter, softened
300g Caster Sugar
3 Eggs, at room temperature
1 tbsp Vanilla Extract
Zest of 2 unwaxed Lemons and 1 Lime
420g Plain Flour
2 tsp Baking Powder
2 tsp Bicarbonate of Soda
1 pinch Salt
300ml Greek Yoghurt
Preheat your oven to 180c/Gas Mark 4. Grease and line two x 10 inch round loose bottomed cake tins.
Cream the butter and sugar together for about 5 minutes until light and fluffy. Add the eggs one at a time, (mixing between each one), the vanilla extract and the citrus zest
Ladle the mixture into the prepared cake tins and level out.
Place the cake tins onto a baking sheet and bake for 35-40 minutes or until a skewer comes out clean.
Cool in the tin for 10 minutes before turning out onto a wire cooling rack. Dust with icing sugar and serve with plenty of cream or creme fraiche.