Citrus-and-yoghurt cake with ClemenGold icing

Citrus-and-yoghurt cake with ClemenGold icing

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  • 8
  • Easy
  • 45 minutes
  • 45 minutes
  • Springfield Wild Yeast Chardonnay 2012


  • 290 g butter
  • 330 g caster sugar
  • 4 free-range eggs
  • 4 free-range egg yolks
  • 1 t vanilla extract
  • 360 g cake flour
  • 1½ T baking powder
  • 1 1/3 cups plain yoghurt
  • 2 oranges, zested
  • 1 lime, zested
  • 1 lemon, zested
  • 3 T Woolworths lemon curd
  • Sliced citrus fruit, to decorate
  • Nasturtiums, to decorate
  • For the ClemenGold icing:
  • 300 g butter
  • 500 g icing sugar
  • 2 ClemenGolds, zested

Cooking Instructions

Preheat the oven to 180°C.

Using an electric hand-mixer, cream the butter and sugar in a large mixing bowl until pale and fluffy. Add two eggs and two egg yolks and mix, then add the remaining eggs, egg yolks and vanilla and mix. 

Sift together the flour and baking powder and add to the egg mixture, alternating with the yoghurt and zest of the citrus fruit. 

Grease 2 x 15 cm baking tins and fill each ¾ of the way with the batter. Bake for 40–45 minutes, or until a skewer inserted comes out clean. Remove from the oven and allow to cool completely. 

To make the ClemenGold icing, cream the butter and icing sugar until pale and fluffy, then add the ClemenGold zest and mix for 2 minutes. 

Once the cakes are completely cool, sandwich them together with the lemon curd and ice with the ClemenGold icing. Decorate with citrus fruit and nasturtiums.

Abigail Donnelly Recipe by: Abigail Donnelly
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Nothing excites Woolworths TASTE's Food Director quite as much as the challenge of dreaming up recipes with innovative new foods – or the thrill of creating deliciousness on a plate with the humblest of ingredients. With Abi by your side, you’ll be a cooking expert in no time at all.

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