Orange and lemon yoghurt cake
reduced fat oil spread
¾ cup(s), (165g)
1 tsp, finely grated, plus extra rind strips to garnish
fresh lemon rind
no-fat, no added sugar vanilla yoghurt
white self-raising flour
1¾ cup(s), (260g)
freshly squeezed orange juice
⅓ cup(s), (80ml)
- Preheat oven to 180°C or 160°C fan-forced. Lightly spray a 20cm round cake tin with oil. Line base and side with baking paper.
- Using electric beaters, beat spread, sugar and orange and lemon rinds in a medium bowl for 3–4 minutes or until light and fluffy. Add eggs, 1 at a time, beating well after each addition. Stir in half the vanilla yoghurt. Mix in flour and juice, alternately, until combined. Spoon mixture into prepared tin and smooth the surface. Bake for 45–50 minutes or until cooked when tested with a skewer. Stand cake in tin for 5 minutes before turning out onto a wire rack to cool.
- Dust cake with icing sugar and sprinkle with rind strips. Serve warm or cold with remaining yoghurt.