Light yoghurt cake

    50 min

    This yoghurt cake is light and luscious, and has wowed all those who have tasted it! Delicious with a bit of jam.

    8 people made this

    Serves: 6 

    • 125g natural yoghurt
    • 125g caster sugar
    • 3 eggs
    • 125ml sunflower oil
    • 375g plain flour
    • 1 teaspoon baking powder
    • 1/2 teaspoon vanilla sugar (or vanilla extract)

    Prep:10min  ›  Cook:40min  ›  Ready in:50min 

    1. Preheat oven to 120 C / Gas 1/2 and lightly butter a 23cm round cake tin.
    2. In a medium bowl mix yoghurt with caster sugar; add eggs and oil and mix well, then add flour, baking powder and vanilla sugar (or extract). Mix well until smooth.
    3. Bake in preheated oven for about 40 minutes, or until a skewer inserted in the centre comes out clean.


    For variety try adding ingredients like lemon zest, cocoa or orange blossom water. Cake is also delicious lightly sprinkled with icing sugar.

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    Reviews in English (3)


    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