Easiest - Ever Cake

A community recipe by SavAged

Not tested or verified by Nigella.com

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Introduction

This is so easy to make it shouldn't be allowed. There's no weighing involved, all the ingredients are measured with a standard-sized 150g yoghurt pot. The variations given are just a guide, the only limit is your imagination. The use of yoghurt ensures a perfect rise every time as the acid reacts with the raising agent.

Ingredients

Makes: 1lb loaf cake

Metric Cups

1 x 150g tub yoghurt
2 tubs sifted self-raising flour (sifted)
1 tub caster sugar (white or light brown)
1 tub melted butter (or low-fat spread)
2 medium eggs (free-range, of course)

1 x 150g tub yoghurt
2 tubs sifted self-rising flour (sifted)
1 tub superfine sugar (white or light brown)
1 tub melted butter (or low-fat spread)
2 medium eggs (free-range, of course)

Method

Easiest - Ever Cake is a community recipe submitted by SavAged and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.

Pre-heat oven to Gas 4/350F/180C.

Use either 7" sandwich tin, 1lb loaf tin or 12 muffin/bun cases. Either butter the tin or, if you're as lazy as I am, use silicon.

Put the first 5 ingredients into a large bowl and beat together.

Add favourite flavouring as suggestions below.

Transfer to chosen receptacle and bake until risen and golden brown; about 30 to 45 minutes for large tins, 20 or so for buns or muffins.

Try the following variants;

Plain yoghurt with the zest of a lemon or orange; lemon yoghurt with 1/2 pot of raisins; banana yoghurt with 1/2 a pot of desiccated coconut; plain yoghurt with a splash of vanilla and 1/2 a pot of chocolate chips; toffee yoghurt with 1/2 a pot of chopped dates; cherry yoghurt with 1/2 a pot of dried sour cherries . . . the possibilities are endless.