This week we had an invitation to go to a small gathering, and of course I had to bring something sweet with me. I racked my brain thinking about what could I bring, and then it dawned on me — what better than a simple, fool-proof yoghurt cake?
For years, I’ve always used my granny’s yoghurt cake recipe as a base for all sorts of cake. And this time it was no exception — I also added some nice blueberries to the batter. What makes this recipe especially good is that you don’t need any equipment at all except a large mixing bowl, a wooden spoon, and your oven! No measuring spoons, no scales, no mixer… And you’ll use the yoghurt cup as the measurement for the other ingredients! What’s better than that?
So here is my yoghurt cake recipe (or shall I say granny’s?):
- 1 yoghurt (I like to use full-fat greek) – don’t forget to save the cup!
- 3 cups all-purpose flour
- 2 cups caster sugar
- 1 cup vegetable oil
- 3 eggs
- 1 tsp baking powder
- cinnamon to taste
- Pre-heat your oven to 180° C and line a cake pan.
- In a large mixing bowl, add all the ingredients one by one, mixing them thoroughly in between.
- Pour the batter into your cake pan.
- Bake in the oven for about 45-50 minutes or until a toothpick comes out clean.
And that’s it! Could it be any easier?
Here is my Yoghurt and blueberry cake:
I hope you like this recipe. Please let me know in the comments if you’ve tried it, what you thought, and maybe even send a picture of your Yoghurt cake!