Prep 10 mins
Cook 35 mins
Adapted from a 2007 edition of Super Food Ideas - can make individual small cakes but I usually just make one larger cake as I am always short on time.
- 150 g butter
- 3⁄4 cup sugar
- 1 teaspoon vanilla essence
- 2 eggs
- 1 1⁄2 cups self raising flour, sifted
- 1⁄2 cup custard powder, sifted
- 1 cup plain Greek yogurt
- .Pre heat oven 180°C.
- Grease standard cake tin.
- Beat butter, sugar and vanilla together with electric mixer.
- When pale and creamy add eggs and beat well.
- Fold in flour and custard powder alternately with yoghurt.
- Stir till smooth.
- Pour into tin, bake 25 - 35 minutes till golden.
- Allow to cool in pan.
Kate, this cake is fabulous!!!!
It is so soft, moist and the flavour is incredible! Very vanillay and perfect for variations, like e.g. chocolate chips. YUM!
I didnt experience any dryness or odd flavour at all.
I made half the recipe, which I baked in two small ramekings giving me the perfect little cakes. They were such a hit, even my mum ate a big slice of cake. lol
I made one substitution due to what I had on hand: I used a lovely cherry yogurt in place of the greek and it worked out very nicely adding a touch of fruit to the taste. Mmmm!
THANK YOU SO MUCH for sharing this awesome recipe with us! I think it will be my go to recipe for bday cakes for friends from now on. So easy to make and so yummy!
Made and reviewed for Make My Recipe Edn #11 July 2010.
Delicious flavor! It really is like a custard Harry Potter'ed into a cake. A beautiful rich golden yellow and with a very fine texture. At first glance it looks like it's going to be dense and heavy but it's not. While it isn't an angel food it's very toothsome and moist and the yogurt tang comes through which I like. Made for ZWT 9, thanks kate.
Oh yum, this reminds me of a cake my mum used to make..tastes like a better version of a pound cake..I made to small loaves out of it and froze one for another time...even after freezing the cake is still lovely ...(it didn't stay frozen for long...lol) A winner recipe, thanks Kate!