About this recipe: This yoghurt cake is light and luscious, and has wowed all those who have tasted it! Delicious with a bit of jam.
For variety try adding ingredients like lemon zest, cocoa or orange blossom water. Cake is also delicious lightly sprinkled with icing sugar.
I made this and it took 70 minutes to cook at the stated temperature. It was also very dense and not much appreciated. As it was my first baking session I was very disappointed with the results. - 02 Apr 2017
Highly disappointed - in my opinion much too much flour, which made cake massively dense, heavy and chewy, it didn't rise well either. I'm glad I had frozen berries to make it edible. - 31 Mar 2017
This cake is an unusual recipe, but extremely easy to make. I couldn't quite stick to it, I don't like oil so used butter, and almost doubled the baking powder, baked at 140C for half an hour. The result is a slightly heavier cake, but very moist, flavourful and delicious. I might hold back a little flour next time. I will definitely make it again, and reckon it is pretty foolproof. This cake is not very sweet, just right in my opinion. - 27 May 2014