Lemon Mediterranean Cake


½ cup Greek or Plain Yogurt

1 cup Caster Sugar

3 Eggs

1 ½ Cups Flour

2 tsp baking powder

½ tsp salt

Zest from 2 lemons

½ cup Village Press Med Citrus Oil



¼ cup squeezed lemon juice

¾ cup icing sugar



Preheat Oven to 175 degrees

Grease Pan & line bottom of pan with baking paper

Combine yogurt, sugar & eggs in a large bowl until blended

Sift in Flour, baking powder, salt, zest & gently combine.  Do not over mix.

Add Village Press Med Citrus Oil

Mix ingredients, oil will blend with mixture, mix till smooth.

Pour cake mixture in prepared tin and bake for 30 mins – check if tester comes out clean.  If not bake for a further 5 minutes & check again.

Cool in tin for 15 minutes and then turn out onto wire rack to cool.

Mix glaze – lemon juice & icing sugar

Gently pierce top of cake with a fork, then pour glaze over top so it sinks into cake.


Sprinkle with shredded coconut if desired.