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Cakes

Yoghurt Cake

Children and adults love to make this easy yoghurt cake. Go with the rosewater and lime flavour or swap in lemon or orange zest.

Serves 8-12

Difficulty
Easy
Preparation Time
Less than 30 minutes
Cooking Time
10 to 30 minutes
Bob's  Kitchen Recipe Card

Ingredients for  8-12  Servings

  • 3
    Eggs
  • 125g
    Full-fat Greek yoghurt
  • 120ml
    Sunflower or other neutral-tasting oil, plus extra for greasing
  • 180g
    Caster sugar , plus extra to glaze
  • 180g
    Plain flour
  • 2 tsp
    Baking powder
  • 1
    Lime, finely grated zest and juice, plus extra zest for decoration
  • Pinch
    Salt
  • ½ tsp
    Rosewater (optional)
  • -
    Fresh berries, to serve

Approximate Times

  • Preparation :
    Less than 30 minutes
  • Cooking :
    10 to 30 minutes

Method

  1. Preheat the oven to 190°C/Fan 170°C/Gas 5.
  2. Grease the sides of a 23cm round cake tin and line the base with baking paper.
  3. Mix together the eggs, yoghurt and sunflower oil in a large bowl. Add the rest of the ingredients (apart from the lime juice) and beat together until well combined. Tip the mixture into the prepared tin and bake for about 30 minutes, or until a skewer inserted into the centre comes out clean.
  4. Whilst the cake is cooking, mix together the lime juice with an equal volume of caster sugar (for example 2 tablespoons of juice with 2 tablespoons of sugar) and set aside to dissolve. Sprinkle in the extra zest to add a bit of colour to the top of the cake.
  5. Leave the cake to cool in the tin for 10 minutes, then turn out onto a wire rack. Brush the lime glaze over the top and leave to cool. Serve the cake in slices with the fresh berries alongside .