Spiced yoghurt cake traybake

    1 hour 10 min

    A gorgeously spiced yoghurt cake that needs nothing but a dusting of icing sugar to finish. Slice into squares for an easy way to please a crowd. Perfect to bring into work to treat colleagues or for a cake sale.

    198 people made this

    Serves: 24 

    • 400g caster sugar
    • 225g butter, softened
    • 280g plain flour
    • 250g natural yoghurt
    • 3 eggs
    • 1 teaspoon vanilla extract
    • 1 teaspoon ground cinnamon
    • 1 teaspoon ground allspice
    • 1/2 teaspoon ground nutmeg
    • 1/4 teaspoon ground cloves
    • 1/2 teaspoon salt
    • 1/2 teaspoon baking soda

    Prep:30min  ›  Cook:40min  ›  Ready in:1hr10min 

    1. Preheat oven to 180 C / Gas 4. Grease and flour one 23x33cm (9x13 in) cake tin.
    2. In a large bowl, cream the butter with the sugar until light and fluffy.
    3. Beat in the flour, yoghurt, eggs, vanilla, cinnamon, allspice, nutmeg, cloves, salt and bicarb. Mix until combined then beat at high speed for 2 minutes. Pour the cake mixture into the prepared tin.
    4. Bake at 180 C / Gas 4 for 30 to 35 minutes or until a skewer inserted near the centre comes out clean. Cool cake in tin on a wire rack.


    For a less sweet cake, feel free to reduce the sugar by 100 to 150 grams.

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    Reviews in English (179)


    Superb texture and flavor! The tang imparted by the yogurt is the perfect foil for the spices. I've made this twice now. As written, it needed a bit of tweaking. So this time, which was far more successful than when I followed the recipe verbatim, I added 1/2 tsp baking powder to lighten it, 1-1/2 tsp cinnamon, 1/2 tsp freshly ground nutmeg, 1 tsp allspice, 3/4 tsp ground cloves, 1/4 tsp mace, as flavor was a bit pale the first time. Baked it in a greased and floured bundt pan for one hour at 350. Also, I agree with previous poster not to "beat for 2 minutes" after adding the flour. This will encourage excessive gluten development, which will result in a tough product. All the beating should be in the creaming process, with the sugar/butter/egg mixture. After that, once dry ingredients have been added, only a minimum of gentle mixing (on the lowest speed) is necessary, only to incorporate the dry ingredients fully. If you follow these steps, your pound cake will be dense yet tender, with a crumb that's moist yet fully baked. The aroma as it bakes is delightful, and the cake is irresistible. Finished with a glaze made from 1Tb soft butter, 1-1/2 cup powdered sugar, and 1 Tb milk drizzled on the warm cake. No trouble removing from the generously greased and floured pan, when done 15 minutes after removal from the oven. A recipe to be handed down to following generations in your family - it's that good!  -  08 Feb 2005  (Review from Allrecipes US | Canada)


    Geat recipe!!!! I subbed 1 cup sugar for splenda, applesauce for the butter, and egge beaers for the eggs. I bumped up the leavening to 1 tsp each of baking powder and backing soda. I also increased the level of spices. To add a fruity fall flavor, I sliced 5 small tart apples and mixed them with a pinch of cinnamon, nutmeg, cloves, and brown sugar. I heavily lined the bottom of two loaf pans with the apples and poured the batter on top. This turned out amazing!!!!!!! Bake for 45-50 min and then let sit in the oven while it cools to prevent the cake from falling. This tastes great alone, or served warm with whipped cream or light vanilla ice cream, what a great low fat treat!  -  25 Oct 2006  (Review from Allrecipes US | Canada)


    Super easy! No sifting dry ingredients and then making a well, etc.... Just mix and bake! I baked it in a bundt pan for 55 minutes. Like most pound cakes, it's better the next day. Moist, great spicy flavor, but not overpowering! Thanks for sharing the recipe!! Perfect autumn cake!  -  02 Oct 2001  (Review from Allrecipes US | Canada)