SIMPLE YOGHURT CAKE
 NICOLE
INGREDIENTS

1 carton of yoghurt (any flavour)
1 carton measure of corn oil
2 carton measures of granulated or caster sugar
3 carton measures of self raising flour
3 large eggs
1 teaspoon vanilla extract (optional)
INTRODUCTION

My mother used to make this cake as I was growing up and although its not difficult to make, its still something rather special. The simplicity comes from using the actual yoghurt carton to measure out the rest of the ingredients! I make it now whenever I want cake but of the plain and simple variety. The beauty of this cake is that you can use any yoghurt flavour, full fat or low fat and you end up with an excellent cake every time. My particular favourites are using strawberry, pear or grapefruit yoghurt. It is also very good made with lemon yoghurt with the extra addition of zest and juice of one lemon and one tablespoon of poppy seeds.
METHOD

1.Grease and line a cake tin (a standard loaf tin works well for this cake). Preheat the oven to 200 degrees Celsius for a conventional oven or lower for a fan oven (hard to specify as each oven differs so much).
2.Empty the yoghurt into a large mixing bowl and add the oil and sugar mixing well until combined. Add the three eggs and again mix until well combined. Add the vanilla extract at this stage if using. Sift flour into bowl in three goes and fold in gently.
3.Pour cake batter into the waiting tin and bake for 30 to 40 minutes or until golden brown and a skewer placed into the cake comes out with just a few moist crumbs attached.
4.Allow to cool in the tin for 10 mins before taking out of the tin and placing on a wire rack to cool completely.



REVIEWS

Nicole, I know the carton-measuring is meant to make things easier, but it would help if you specified the size of the carton, as yogurt cartons come in many different sizes.

mummybunny2005

Mummybunny, thank you for pointing this out. It actually doess't matter what size yoghurt carton you use as the proportions remain the same. You do need to use a one person portion yoghurt carton as opposed to one of those large yoghurt cartons meant to serve many people. Hope this helps!

Nicole

this cake recipe sound yum, but i am hesitant to try it because of the "carton" measurements. single serving yogurts usually come in 6 oz. cups. is that too small?

jennvera

Jennevra, 6oz is not too small, however if you feel this would make too small a cake you could always double the ingredients for a larger cake bearing in mind that you will need a larger cake tin.

Nicole

can you use any other kind of oil other than corn? thanks!

cassis

Cassis, you can use any type of oil which doesn't have a strong flavour. I have made it in the past using sunflower and vegetable oil with great results.

Nicole

I got this recipe from my mum too, it is absolutely delicious and a real family fave, though we have always made it with hazlenut yoghurt and adding coarsely chopped walnuts for a bit of extra 'bite'. Gorgeous sliced and buttered with a cup of tea!

penfold

can someone write how much is a yogurt cartoon? thanks

yogurtlover

My mom use to make the same cake. The only difference is that she used 4 eggs, 3 cartons sugar and 1/2 carton oil. I will try your version and let you know the difference.

xana

The proportions of the cake will vary depending on the size of yoghurt container you use because the eggs are not measured in yoghurt containers.

PW

I based the carton on 175ml, and added a good couple of tblsp lemon juice. It took almost 50mins to cook at 200C and I had to lower the shelf so the top didn't brown too much. A lovely, moist cake. Will add more lemon juice next time. Kitchengirl x

kitchengirl

I made this recipe up as cupcakes last night and used a raspberry soya yoghurt and egg replacer. Absolutely delicious, and I can't see them lasting much past ten o'clock tea time this morning!

MrsBooker
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