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Photo of Citrus marble loaf by WW

Citrus marble loaf

Total Time
1 hr 25 min
35 min
50 min
Standard marble cake move aside and make way for this revolutionary lemon, lime and orange citrus sensation!


Reduced fat oil spread

175 g

Caster sugar

¾ cup(s), (165g)

Vanilla bean extract

2 tsp


2 medium

White self-raising flour

1½ cup(s), (225g)

99% fat-free, plain Greek yoghurt, unsweetened

¾ cup(s), (200g)

Orange rind

1 tbs, finely grated

Fresh lemon rind

1 tbs, finely grated

Lime rind

1 tbs, finely grated


¼ tsp, orange food colouring


¼ tsp, green food colouring


  1. Preheat oven to 180°C. Lightly spray a 7cm-deep, 9cm x 25.5cm (base measurement) loaf tin with oil. Line the base and sides with baking paper, allowing the sides to overhang.
  2. Using electric beaters, beat the spread, sugar and vanilla until light and fluffy. Add the eggs, one at a time, beating after each addition. Stir in the sifted flour and the yoghurt. Divide the mixture between 3 bowls. Add orange rind to 1 bowl. Tint pale orange with food colouring and stir to combine. Add lemon rind to 1 bowl and stir to combine. Add lime rind to last bowl. Tint pale green with food colouring and stir to combine.
  3. Place alternate spoonfuls of the mixtures into the prepared pan. Using a bamboo skewer, gently swirl mixtures together to create a marbled effect. Tap the base of pan on the bench to smooth the top. Bake for 50 minutes or until a skewer inserted in the centre of the loaf comes out clean. Stand loaf in tin for 10 minutes before transferring to a wire rack to cool.