Prep 3 mins
Cook 1 hr
This is a whizz to put together for a moist and flavoursome cake.
Make and share this Yoghurt Cake recipe from Food.com.
- Beat all ingredients together for 3 minutes.
- Pour into a greased 23 cm bundt pan.
- Bake at 160C for 1 hour.
Great easy cake. I had some yoghurt that really needed to be used up and I had also accidently overcooked some apricots. What I did differently was I used 2 eggs, 1x double yolk egg and 1x egg white, probably meaning closer to 4 eggs, added vanilla, wish I'd added lemon like another reviewer mentioned and used raw sugar. I beat the eggs and then added the sugar, oil and vanilla and beat those for a couple of minutes until creamy than added the sifted flour in and mixed on low until all mixed. I was worried about overworking the gluten in the flour by mixing it all for 3 minutes. I poured it into my large rectangular tin that I had butter very well and then placed the apricots on top. Cooked for about 40 minutes but it did get a little browner on the top and bottom than I hoped, I will make sure to keep the temp low. I cooked till it was springing back in the middle. The cake came up beautifully over the apricots. Given that I was making it was a party I needed it to be right. It was very light and fluffy, next time I may try beating it all together, maybe it would be more dense, but today I made exactely what I had hoped for. About 15-16 serves. Thank you for sharing.
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
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!