Yoghurt Cake

Absolutely awesome recipe. Did same as some of the others and added vanilla essence. I also made mixture as muffins baking for 24 mins Thx for sharing

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This cake came out fabulous! I added a tsp vanilla and lemon zest. Fantastic! I made half a recipe in a loaf tin so had to adjust cooking time. I used plain greek yoghurt but I'm going to try flavoured yoghurt next time. Will definitely make it regularly!

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This cake is great! I increased the recipe by doubling it and I added a little vanilla. However, other reviews said it took longer to cook than was mentioned, not so for me. I cooked mine in a sheet pan and it was slightly overdone at 40 minutes. But it tastes great. I will make it again.

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The first time I made this I found the cake was still uncooked in the centre. I added 20 minutes to the cooking time and it was perfect. I add grated lime zest and small pieces of mango to the mixture. It's a big favourite!

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so very awesome.. I followed the recipe to a tee.... the only difference is that I served with whipped cream and a sprinkle of shaved chocolate... thank you for sharing

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I feel like I shouldn't rate this recipe because my attempt surely didn't do it justice. I didn't have self-raising flour so I added baking soda to all-purpose flour, but the cake just didn't rise. I also used raspberry yogurt that I had on hand. Although the cake didn't rise, the taste was great! I will try again using the right kind of flour and different yogurt flavours! Definetly worth another try!

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Absolutely delicious cake - even better later on in the day. I subbed 1/2 the oil for apple sauce and it was great!

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How wonderful! This cake was really perfect in every way. Every time I bake a cake it turns into a disaster. But this cake came out the perfect shape, texture and taste. It looked beautiful and tasted so moist and could not have been easier to prepare. I dusted the top with icing sugar. My friends raved about it and want to cook it themselves. It was gone in 20 minutes before everyone got to try it! I used a circle tin and it turned out fine.

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I had no butter but had some yoghurt and sour cream that needed to be used so searched for a muffin recipe and also searched under "cake" and I stumbled upon this one. I made a little bit less than half the recipe to just make 6 muffins. I just used 1 egg. I poured a little bit of batter in, then sprinkled on cinnamon sugar, then poured batter on top till it was 2/3 full in the muffin pan. I then sprinkled more cinnamon sugar on top and then used a toothpick and swirled it around. I baked it at 175C for 22 minutes. Since I didn't have any butter, while the muffins were baking I made a syrup (I make this all the time for my Middle-Eastern cakes)with 2 TBS water and 2 TBS sugar just by boiling it till the sugar dissolved. When the muffins were done I brushed the tops with the syrup (I normally would have used butter) and then sprinkled more cinnamon sugar on the tops. These came out soooo moist and sooo good!!! I was going to take a picture but I didn't grease the muffin pan good enough and they didn't come out very clean LOL... and then again, this recipe is for a cake and not a muffin like I did :D

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I made attempted to make this cake but failed ~:( To start off with I started making the recipe and then realised I didn't have any self-raising flour so used plain flour and added baking powder. Then I didn't know wot temperature to put the oven at as my oven goes by gas mark. So a bit of a disaster. No fault to the recipe though just to the baker concerned. I really want to attempt it again because I have tried ScarlettC's yoghurt cake and it was delicious!!! Anyone know what gas mark I would need to put my oven on?

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A VERY EASY cake! I just added 1 teaspoon vanilla essence. The consistency is slightly different from a usual cake and maybe slightly heavier but VERY good! Thank you for sharing this!

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This is how an artist must feel with a new white canvas: I immediately wanted to start adding things. But I didn't. I made this recipe EXACTLY as posted ;-). I added the ingredients to a large mixing bowl in the order given, beat at medium speed for 3 minutes and baked it for just over 1 hour at 350F. I am not a metric person, so I used the little calculation button to change the measurements to US-they were just right, because this cake came out perfect! It has a wonderful texture and a nice flavor-not bland. I did not even frost it, just served wedges with a sprinkling of Grand Marnier and a drizzle of chocolate syrup. My only problem was deciding what pan to use for baking. I am not sure what a "ring pan" is, so I used a 9 inch round cake pan, but I probably should have used a Bundt or angel food cake pan because the batter puffed way up over the top of the pan. Just a note: I used organic plain whole milk yogurt.

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