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
    10 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 in English (2)


    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


    Lovely cake, I used Strawberry yoghurt  -  26 May 2017

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