Citrus & rosemary yoghurt cake

We’ve used a 23cm bundt tin, but a regular cake or loaf tin (or muffin pan for cupcakes) will do.

More than 1 hour

Makes 1 large cake or 12 cupcakes

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  • ¾ cup (180ml) butter 
  • ½ punnet (10g) fresh rosemary, plus extra for garnish
  • 3 eggs, whisked
  • Juice (80ml) of 1 orange or grapefruit, plus slices of fruit for serving
  • 1 cup (250ml) double-cream plain yoghurt 
  • 1½ cups (300g) castor sugar
  • 2 cups (300g) cake flour
  • 2 tsp (10ml) baking powder
Citrus and rosemary icing:
  • 1 cup (250ml) icing sugar
  • 3 Tbsp (45ml) milk
  • 1 Tbsp (15ml) grated peel of orange or grapefruit 
  • 2 tsp (10ml) chopped rosemary, plus extra for decorating


  1. Preheat oven to 180°C. 
  2. Melt butter in a saucepan and add rosemary. Cover with a lid and allow to infuse for 5 minutes. 
  3. Discard rosemary. 
  4. Whisk together cooled infused butter, eggs, citrus juice and yoghurt. 
  5. Add sugar, flour and baking powder and mix well.
  6. Pour into a large greased bundt tin and bake for 50-60 minutes, or until a skewer inserted into the cake comes out clean. 
  7. Combine icing ingredients – you want it quite thick.
  8. Drizzle cake with sauce and garnish with fresh citrus slices and fresh rosemary to serve.


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