Yoghurt cake

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Prep time:

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Serves: 8

By Flakita

(2 Votes) 4


  • 1 lemon zested

  • 3 eggs

  • 2 yoghurt pots caster sugar

  • 3 yoghurt pots self-raising flour

  • 1 yoghurt pot of oil (or light olive oil, not extra virgin)

  • 100g yoghurt pot (use to measure out your ingredients)


  1. Put everything except the flour in a big bowl and mix thoroughly, either by hand or with an electric whisk.
  2. Sift the flour over the wet mixture and mix in, but don't overmix.
  3. Put in the oven at 190C/Gas Mark 5 for 30 minutes. Knife the centre of the cake and make sure it comes out clean, with no cake mixture sticking to it. Fan-assisted ovens can do it in no more than 25 minutes. At any rate, don't open the oven before the first 20 minutes have passed, and if you feel the cake's not done yet after the right time (as with my current rubbish oven) put a sheet of foil over the cake to prevent the top browning too much while the inside finishes cooking.

Handy Hint

I usually use Tesco or Sainsbury's own french-set style yoghurts. Doesn't matter if it's low or normal fat yoghurt.

Additional Information

  • cake

  • Kids can help

  • yoghurt

  • Cake/Dessert

  • Vegetarian

  • Nut Free

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Your comments

  • SarahMumsnet 02/09/14 10:11

    Made this with DS last night - lovely! And SO easy! Did ours in a round tin, which worked fine too; the top was slightly brown when done, but that made it taste even better, we thought. Would highly recommend.

  • Djps 21/05/12 08:30

    I have made this a dozen or more times and it has never failed me. I've made it as a loaf and as muffins. I tend to use a raspberry yoghurt and then add a tablespoon of seedless raspberry jam as well. I've also reduced the amount of flour and replaced it with cocoa with success!

  • mrsmerryberry 21/03/11 13:36

    This is a lovelly cake, I made it with Rachels organic raspberry yoghurt and added 1tsp of vanilla extract also. Where it says a "measure" I calculated this to be 50g and doubled this to 100g where it said "2 measures" etc. I have a fan assisted oven and popped mine in at 190c for 30 mins, but had to cover with foil after 25 mins so as not to burn it. Oh, I used a loaf tin to bake mine and sprinked with icing sugar when cooked. It kept really well wrapped in cling film and did not dry out. great recipie!

  • Flakita 17/03/11 13:28

    This is a yummy cake typically made by mums in Spain. Can be decorated for parties, or split in half and filled with cream, much as you would with a sponge!