Easiest - Ever Cake

A community recipe by SavAged

Not tested or verified by Nigella.com

Introduction

This is so easy to make it shouldn't be allowed. There's no weighing involved, all the ingredients are measured with a standard-sized 150g yoghurt pot. The variations given are just a guide, the only limit is your imagination. The use of yoghurt ensures a perfect rise every time as the acid reacts with the raising agent.

Ingredients

Makes: 1lb loaf cake

Metric Cups

1 x 150g tub yoghurt
2 tubs sifted self-raising flour (sifted)
1 tub caster sugar (white or light brown)
1 tub melted butter (or low-fat spread)
2 medium eggs (free-range, of course)

1 x 150g tub yoghurt
2 tubs sifted self-rising flour (sifted)
1 tub superfine sugar (white or light brown)
1 tub melted butter (or low-fat spread)
2 medium eggs (free-range, of course)

Method

Easiest - Ever Cake is a community recipe submitted by SavAged and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.

Pre-heat oven to Gas 4/350F/180C.

Use either 7" sandwich tin, 1lb loaf tin or 12 muffin/bun cases. Either butter the tin or, if you're as lazy as I am, use silicon.

Put the first 5 ingredients into a large bowl and beat together.

Add favourite flavouring as suggestions below.

Transfer to chosen receptacle and bake until risen and golden brown; about 30 to 45 minutes for large tins, 20 or so for buns or muffins.

Try the following variants;

Plain yoghurt with the zest of a lemon or orange; lemon yoghurt with 1/2 pot of raisins; banana yoghurt with 1/2 a pot of desiccated coconut; plain yoghurt with a splash of vanilla and 1/2 a pot of chocolate chips; toffee yoghurt with 1/2 a pot of chopped dates; cherry yoghurt with 1/2 a pot of dried sour cherries . . . the possibilities are endless.