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Yoghurt Cake

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Rate this recipe 3.2/5 (112 Votes)

Ingredients

  • 1 small tub (175ml) plain yoghurt
  • USING SAME YOGHURT TUB AS A MEASURE
  • ADD:
  • 1 tub sunflower oil
  • 2 tubs sugar
  • 3 tubs self-raising flour
  • Pinch of salt
  • 3 extra large eggs
  • 1 teaspoon vanilla essence

Details

servings 8
Level of difficulty Easy
Preparation time 15mins
Cooking time 45mins
Cost Budget Friendly

Preparation

Step 1

Empty the tub of yoghurt into a large mixing bowl. Add the rest of the ingredients. Using an electric beater, beat well until smooth. Pour the batter into a cake tin, loaf tin or ring mould coated with non-stick cooking spray.

Step 2

Bake at 180'C for about 45 minutes until springy to the touch. Leave to cool for 5-10 minutes before removing from tin. Allow to cool completely on a cake rack. Dust with icing sugar before serving.

Step 3

Chocolate

To make the cake chocolate use chocolate-chip yoghurt and ¼ of a cup cocoa powder.

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