I have fond memories of making this Yogurt Cake as a child. In fact, the old recipe I found for this in the kitchen cabinet at Mummy Traybakes’ house was handwritten (very carefully) in my writing. It’s a great cake to bake with children and they can easily help with the measuring and mixing.
I used to make this in a 2lb loaf tin and tried that again with Little Miss Traybakes when we made it together. Now, either my loaf tin is smaller than the one I used to use, or yogurt pots have grown. Personally, I think that the yogurts in my fridge are probably larger than what we had when I was younger, so I decided to remake the cake in a round 8″ cake tin and that worked perfectly. If your yogurt pot is on the smaller size (4oz or thereabouts) then the loaf tin will work. For anything larger, like the 5.3oz/150g pots we had in our fridge, then a larger tin is the way forward.
You can use plain yogurt or flavored yogurt, it really doesn’t matter. And some of those ‘fruit on the bottom’ yogurts will add a nice bit of interest to the finished cake. However, I’m quite partial to a plain yogurt cake. It has a subtle tang, moist texture and it keeps really well.
As with any recipe, use your own judgement when checking to see if it is done. My cake, made with a 5.3oz/150g yogurt pot, baked in just over an hour. If your yogurt pot is smaller, it will cook a little faster.
It’s a very simple recipe. I tend to mix the wet ingredients first and then add the dry, but my handwritten recipe isn’t even that specific.
Ingredients
1 carton yogurt
1 carton oil (any flavorless oil like sunflower or canola will work)
2 cartons sugar
3 cartons self-raising flour (or all-purpose/plain flour + 2 tsp baking powder)
3 eggs
Method
- Preheat the oven to 350F/180C
- Mix all the ingredients together in a bowl. Pour into a lined 8″ round cake tin
- Bake for approximately 60-65 minutes until golden on top.
- Wait for it to cool and enjoy!
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