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Recipes

Classic Yoghurt Cake

Classic Yoghurt Cake

Recipes

Classic Yoghurt Cake

May 17, 2020


Classic Yoghurt Cake

This cake is so simple to make and uses ingredients you likely have in your fridge every day. Enjoy it as is, or dress it up with whip cream or your favorite yoghurt  and seasonal fruit.  

Classic Yoghurt Cake
~ from food52

1 cup full-fat plain yoghurt
large eggs
160 grams (3/4 cup plus 1 tablespoon) sugar
1 teaspoon vanilla extract
1/3 cup vegetable oil, olive oil or canola work well
260 grams (2 cups) Flourist Sifted Red Fife Flour
1 1/2 tsp baking powder
1/2 tsp baking soda
1 pinch salt

Heat the oven to 350 degrees. Spray the sides and line a round 9 or 10-inch cake pan with parchment paper.

In a large mixing bowl, combine the yoghurt, eggs, sugar, vanilla, and oil. In another bowl, whisk together the Flourist Sifted Red Fife Flour, baking powder, baking soda, and salt.

Fold the flour mixture into the yoghurt mixture, mixing only until all traces of flour disappear. Be careful not to overwork the dough.

Pour the batter into the pan and bake for 35-40 minutes, until the top is golden and a tester comes out clean. Let stand for 10 minutes, then transfer to a rack to cool completely. Serve as is or with whip cream and fresh fruit.

8 comments


  • would this be a good classic white cake recipe that I could use for birthday cake etc? or is this more of a dense/heavy cake?

    Rachel on

  • This was delicious, we had with raspberries, like the idea of lemon which we also thought would be great. Next time.

    David Struthers on

  • This sounds like an excellent basic cake recipe, to which you could add lime, lemon, and/or orange rind, and maybe blueberries/raspberries/blackberries. I imagine you could even add a very light crumble topping with butter/brown sugar/cinnamon/flour or oats or chopped nuts. It would probably work as cupcakes/muffins as well with a shorter baking time.

    Fiona Tinwei Lam on

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