I confess that I am no baker, but every so often I like to create a special cake with an intention like my Byron Bay Love Cake recipe below, and now this Greek-style lemon, oil and yoghurt cake that I made especially for friends who were due to be married in the Greek Islands this weekend. Instead, they had a small, super fun gathering at home in Byron.
To incorporate parallel paradises, I’ve used local lemon myrtle, macadamias and our favourite Brookfarm Lemon Myrtle Infused Macadamia Oil, to give it an Aussie twist. If you cannot find lemon myrtle infused macadamia oil, replace it with plain macadamia or very light olive oil.
Lemon myrtle, macadamia and yoghurt cake – perfectly dressed up for a party, perhaps for Christmas, Easter or for an everyday treat.
Lemon myrtle and yoghurt cake
Put some zing into spring with this zesty little number! Perfect to dress up for a party or just lightly iced for an everyday treat.
- Prep Time: 30 mins + decorating
- Cook Time: 55-65 mins
- Total Time: 37 minute
- Yield: Serves 8-12 1x
- Category: Baking
- Cuisine: Australian
For the cake
3–4 small or 2 large lemons, zest only, reserve juice for icing and other uses
300 grams self-rising flour
250 grams caster sugar
250 grams natural yogurt
250 grams Brookfarm Lemon Myrtle infused macadamia oil
1 teaspoon baking powder
For the icing
100 grams unsalted butter
200 grams icing sugar
1 lemon, zest and juice
Pinch dried lemon myrtle
Macadamias, lightly toasted, crushed
Pinch dried lemon myrtle
Edible succulents or flowers
To make the cake
- Preheat oven to 150 – 160 C. depending on your oven, then grease and line the bottom of a 20cm/8″ round cake tin.
- In an electric mixer or large bowl, place lemons zest, self-rising flour and caster sugar, process gently to combine.
- Slowly stir in the yogurt, macadamia oil and eggs and mix together thoroughly.
- Pour the mixture into the prepared tin and bake for about 55-40 minutes until firm to the touch, coming away from the sides and an inserted skewer comes out clean.
- Remove from oven and cool in the tin for around 15 minutes. Then turn out on to a wire rack to cool thoroughly.
To make the icing
- Sift icing sugar into a bowl or jug. Add butter, lemon zest, juice and lemon myrtle and cream together.
- Either split the cake in half with a sharp, serrated knife when it is completely cool and spread icing between layers, or just spread on the top of the cake – as I did in photos.
- Garnish with a wreath of lightly toasted, crushed macadamias, coconut, a pinch of dried lemon myrtle
and edible succulents or flowers.