Yoghurt cake

    1 hour

    Stunningly simple, this yoghurt cake is incomparably moist and pairs well with almost anything. Serve with fresh summer berries, drizzle with fruit compote or ganache, or slice in half and sandwich with your favourite filling.


    Sussex, England, UK
    22 people made this

    Makes: 1 (23cm) yoghurt cake

    • 375g natural yoghurt
    • 150ml sunflower, rapeseed or olive oil
    • 200g caster sugar
    • 3 eggs
    • 2 teaspoons lemon zest (optional)
    • 1 teaspoon vanilla extract
    • 310g plain flour
    • 2 teaspoons baking powder
    • 1 teaspoon bicarbonate of soda
    • 1/2 teaspoon salt

    Prep:15min  ›  Cook:45min  ›  Ready in:1hr 

    1. Preheat the oven to 180 C / Gas 4. Grease and flour a 23cm loose-bottomed cake tin.
    2. Combine the yoghurt, oil, sugar, eggs, lemon zest and vanilla. Beat well using an electric whisk. Sift in the flour, baking powder, bicarb and salt. Stir gently with a wooden spoon till smooth. Tip into the prepared cake tin.
    3. Bake for 45 to 60 minutes, or till a skewer inserted in the centre comes out clean. Cool in the tin for 15 minutes before running a knife along the sides and removing from the tin.

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    Reviews & ratings
    Average global rating:

    Reviews in English (4)


    This cake is ridiculously easy and just perfect. I love how it uses a lot of yoghurt and not just 100g or so. I chose to flavour with orange zest and a big splash of brandy instead of vanilla. Yum!!!!  -  09 Apr 2016


    I wouldn't recommend using olive oil in this recipe, the flavour would be too strong for a sweet cake. A more neutral flavour such as rapeseed oil is perfect here,, which I used, and it worked perfectly with 10 more minutes baking than stated in the recipe. Thanks for sharing.  -  13 May 2018


    Sorry, but I really didn’t enjoy this cake. The oil content is overwhelming and it is very detectable, making the cake soggy. I was also expecting more cheeselike or souery taste.  -  21 Apr 2018