Lemon, Greek Yoghurt and Olive Oil Ring Cake

An updated old-fashioned cake for Mother's Day.  Served with a simple lemon glaze and Greek yoghurt swirled with lemon curd.

    5 small lemons zest and juice

    1 cup Greek Yoghurt

    1 1/2 cups sugar

    3/4 cup local olive oil, I used an extra virgin but light olive oil is less detectable

    2 free-range eggs, beaten

    2 cups plain flour

    2 teaspoons baking powder

    1/4 teaspoon baking soda

    Glaze: 1 tablespoon of lemon juice (reserved from above), 1 cup icing sugar and 1- 2 tablespoons of boiling water to get the glaze to a dripping consistency. 

    1. Set the oven to 160 C. Grease a ring or bunt cake pan.

    2. Reserve a tablespoon of the lemon juice for the glaze. Measure the remaining lemon juice, this should be about 1/4 cup.  

    3. Add the quarter cup of lemon juice, zest, yoghurt, sugar, olive oil and eggs to a bowl and whisk together.

    4. Sift the flour and raising agents together into a large bowl. Make a well in the middle.  Whisk in the wet ingredients. Pour into the prepared ring pan.

    5. Bake for 55-1 hour. The cake is ready when a skewer comes out clean and the cake springs back when pressed.


    • This cake freezes well.
    • Served with Barkers Lemon Curd stirred through Dairy Collective Greek Yoghurt.
    • I borrowed the ring pan, but it is from the Fat Daddio's range, I particularly like anodized aluminium when baking as it doesn't darken the end product and is an even heat conductor.  It CAN NOT go in the dishwasher.
    • The lemon pearls are also from Milly's, Sprinks brand.
    • Spray-free yellow rose petals would be lovely here.


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