Yogurt Cake
55 mins
serves 8
serves 8
The easiest, fluffiest everyday cake — bright with lemon and vanilla. Customise the flavours to whatever's in season.
Very Easy
Ingredients
4 eggs
180 g caster sugar
250 g Greek yogurt
120 ml vegetable or olive oil
1 tsp vanilla paste
*Zest of 1 lemon2–3 tbsp lemon juice
250 g self-raising flour
4 eggs
180 g caster sugar
250 g Greek yogurt
120 ml vegetable or olive oil
1 tsp vanilla paste
*Zest of 1 lemon2–3 tbsp lemon juice
250 g self-raising flour
Method
Preheat oven to 180°C conventional or 160°C fan-forced. Line a 22 cm round cake tin.
Whisk eggs and sugar until pale and slightly thickened. Add yogurt, oil, and vanilla, and mix until smooth.
Sift in the flour and fold gently until just combined. Do not overmix.
Add lemon zest and lemon juice and fold lightly to incorporate.
Pour into the tin and bake for 40–50 minutes, or until a skewer comes out clean.
Cool in the tin for 10–15 minutes, then transfer to a rack to cool completely.
Preheat oven to 180°C conventional or 160°C fan-forced. Line a 22 cm round cake tin.
Whisk eggs and sugar until pale and slightly thickened. Add yogurt, oil, and vanilla, and mix until smooth.
Sift in the flour and fold gently until just combined. Do not overmix.
Add lemon zest and lemon juice and fold lightly to incorporate.
Pour into the tin and bake for 40–50 minutes, or until a skewer comes out clean.
Cool in the tin for 10–15 minutes, then transfer to a rack to cool completely.