Yoghurt Cake

 This is a super simple recipe for a cake with yoghurt. I found this recipe to be a gem as you can literally whisk the contents in 10 minutes and then bake it off all under an hours time. The end result was a super soft and moist fluffy cake. This has become a favourite at our home and is best served warm with tea or coffee. 

Recipe adapted from Recipe30

Ingredients

1 cup of plain Greek yogurt 
3 whole eggs 
2 cups of white sugar 
2 cups of sifted all purpose (plain) flour 
1 cup of neutral vegetable oil 
2 tsp baking powder 
1 tsp vanilla essence 
1 lemon (zest only) 
Salt – a pinch 

Steps 

1. Add the contents of one pot of yogurt to a mixing bowl.
2. Add the three whole eggs, sugar, vanilla extract, lemon zest and mix well using a whisk.
3. Add the flour, baking powder, pinch of salt and the vegetable oil. Mix well.

   4.  In a cake tin, rectangular or round, grease it  
with oil and dust with flour. Tip out any   
excess flour.

5. Pour in the cake batter and place in a  
preheated oven at 350°F – 180°C for 30-45 
minutes and bake. The cake will rise and
crack on top, that’s normal. Prick the cake in  
the centre using a skewer to be sure it’s 
cooked as different cake pans yield very  
different times.

6. Serve warm for best results.

Tips 

• I used a 12 inch round cake tin for baking. You could use a 10 to 12 inch tin for this amount of batter. 

• I used baking mode on the oven to cook so it took me 40 minutes approximately but if you may be using convection mode it might take lesser time so do prick and see if it’s done.

• To prick a cake, simply inser a metal or even bamboo skewer in the middle, leave it 2 seconds and slowly remove. If it’s clean, it cooked, if any batter is attached to it, cook it longer.