Orange Lemon Yogurt Cake

Tip: This is perfect to prepare in an 8” springform pan.

Prep time: 10 minutes
Cook time: 30 minutes
Serves: 8-10


3 Large eggs
1/2 c. Granulated sugar
1 t. Lemon zest
1 t. Orange zest
2 T. Lemon juice
3 T. Orange juice
1 c. Greek yogurt
1/4 c. Olive oil (or vegetable oil)
1 t. Pure vanilla extract
1-1/2 c. All-purpose flour
1-1/2 t/ Baking powder
1/4 t. Salt
Fresh or frozen berries, for serving


  1. Preheat oven to 350°F.
  2. Lightly spray an 8-inch baking pan with cooking spray.
  3. In a large bowl, whisk eggs and sugar until well combined.
  4. Add lemon zest, orange zest, lemon juice, orange juice, Greek yogurt, olive oil, and vanilla extract.
  5. Continue to whisk until the mixture is smooth.
  6. Add flour, baking powder, and salt.
  7. Gently fold in dry ingredients using a spatula, being careful not to overmix.
  8. Pour the batter into the prepared pan and bake for 25-30 minutes or until a toothpick inserted into the center comes out clean. Begin to check the cake at 25 minutes to avoid over-baking.
  9. Allow the cake to cool for 10 minutes on the baking rack then remove it from the pan or release the outer ring if prepared in a springform pan and continue to cool to room temperature before slicing. Serve with some fresh or frozen berries of your choice.
  10. Enjoy!
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