Yoghurt Tea Cake


An easy one-bowl loaf cake with crushed fragrant tea and yoghurt for that perfectly moist, tender crumb. An irresistibly moist yoghurt cake is given the final touch with a zesty light orange icing. 

cake yogh

No special equipment is needed, made in one bowl and flavoured with tea from your pantry it will become your easy go-to option when you are looking to make something quick and tasty.

Yoghurt in cakes add moisture, and the tanginess in the yoghurt lends a welcoming old-fashioned flavour.  The acidity helps with the rise and light texture of the cake.

cake with yoghurt and citrus icing
Yield: 14

Yoghurt Tea Cake

Prep Time: 30 minutes
Cook Time: 55 minutes 50 seconds
Total Time: 1 hour 25 minutes 50 seconds


  • 3/4 cup (180ml) vegetable oil
  • 2 medium eggs
  • 1 tablespoon orange rind
  • 1/2 cup (120ml) orange juice
  • 1 cup (280ml) thick pot set greek yoghurt
  • 3/4 cup caster (superfine, but not icing sugar) sugar
  • 2 cups (300g) Self-Raising Flour Sifted
  • 9g ground tea

Orange Icing

  • 1 cup (160g) pure icing sugar
  • 1 tablespoon orange juice
  • 1/2 tablespoon boiling water


Preheat oven to 160 Degree Celsius (325 Farenheight.

Grease and line loaf tin. Whisk the eggs and sugar together, until it is white and fluffy.

Pour oil as you whisk the batter.

Add the juice, rind, ground tea and yoghurt.

Sift the flour and combine it into a batter. Pour into the tin and bake for 50-55 minutes or until cooked and tested with a skewer.

Allow cooling in the tin for 5 minutes.

To make the icing, sift the sugar and add the tiny amount of warm water, mix and then add the juice, remaining water and mix to combine.

When the cake is completely cool, spoon over the lemon icing. Allow to set for 15 minutes before serving.

Serves 10-12


Citrus: You could substitute lemon rind and lemon juice with orange rind and orange juice if you like.

Yoghurt consistency (weight and thickness) varies greatly. If your yoghurt is quite runny you may need to allow for this by adding a tablespoon of flour. Conversely, if your yoghurt is extremely thick and heavy it may make your batter quite dense. So look out for this.

Sugar Tips: I sometimes use a brand called CSR Smart Sugar. It is 50% Caster Sugar and 50% stevia. You only need half the quantity of regular sugar when using this brand. If you are substituting with your own kind of sugar, again this may change the batter. I have not tested this recipe on maple syrup.

Flour: Try to sift the flour before using, it is easy to omit this step, but it is best not to.

Tea: Ground tea works best. Ground tea from tea bags. Remove the tea from tea bags, and then ground down using a mortar and pestle. Loose leaf tea gives a more gritty texture.

The flavour of tea: Rooibos, Green Tea or Earl Grey Tea. I have even used a blended tea.

Tin Size: I used a standard cake tin 11″ x 8″ x 2″ rather than the larger loaf tin.

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