Yoghurt Cake
A community recipe by VishinkaNot tested or verified by Nigella.com
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Mix together all ingredients in a large bowl. Preheat the oven to 180° C (350° F), line the bottom of a round 25-cm (10-inch) cake pan with parchment paper and grease the sides. Pour the batter into the prepared cake pan, and bake for 30 to 35 minutes, until the top is golden brown and a cake tester comes out clean.
Introduction
It is a well-known simple yogurt cake recipe which I make quite often as it is really easy and as a matter of fact you have all ingredients at home.
Ingredients
Serves: 4-6
- 1 cup natural yogurt
- 2 cups sugar
- 3 cups flour
- ½ cup oil
- 3 eggs
- 1½ teaspoons baking powder
- 1 pinch of salt
- 1 teaspoon vanilla extract
Method
Yoghurt Cake is a community recipe submitted by Vishinka and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.
Additional Information
Use yogurt cup (container) as a measuring tool. You can use 125 ml or 250 ml plain unsweetened yogurt. or you can use vanilla yogurt which will go perfectly well! Mmy advice: if you don't have nay vanilla extract, you can add some vanilla sugar. You can also accentuate the flavour of the cake with a drop of brown vanilla rum.
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What 6 Others have said
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Posted by Chrisabelle on 5th November 2013
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Posted by caroline1416 on 23rd June 2013
Show more commentsWhat a brilliant recipe! It was in the oven for about 10 mins longer than suggested but WOW what a result. Thanks.
Cooking time seems way too short (typo?!). My 2/3rd version in 20cm tin needed 55/60 minutes but it looks lovely!
I love this recipe because it is easy to prepare and it tastes great. My family loves it. I find that when you use a bundt pan rather than a round pan the batter is cooked more evenly because the flow of hot air helps cook the center.
This recipe can also be used to make a marble cake. I tried it this afternoon as an experiment, and gave it 55 minutes with the thermostat on 3. After I prepared the batter, I separated it in two, and added 1 1/2 tablespoons of unsweetened cocoa to one half, left the other half as is, and poured the two kinds of batter into a bundt pan using two ladles.
A brilliant recipe for using slightly out of date yogurts you find in the fridge ....
Wow! I've just made this in 2 tins and sandwiched together with jam. Really great and moist. Will definitely be making this again. X