This French yoghurt cake ni mambo yote (is everything!). In this recipe I used lemons, but it can be a vanilla cake, blueberry cake, chocolate chip cake etc. It is quite versatile.
Why this cake ticks all the boxes:
- all the ingredients are already in your kitchen
- uses oil (equals moistness)
- minimal time—it takes a distracted 10 minutes to combine by hand
- minimal dishes—ignore the picture showing the food processor; it was already out cause I’d made pie crust. All you need is a bowl and a mixing spoon
- it’s delicious
- and really easy to make
French Yoghurt Cake
- 2 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon bicarbonate of soda
- 3/4 teaspoon salt
- 3/4 cup sugar
- 1 cup plain yoghurt
- 1/2 cup oil
- 3 eggs
- juice of half a lemon or vanilla extract
- 1 Tablespoon finely grated lemon/orange rind (or 1/2 cup blueberries or 1/2 cup chocolate chunks)
DirectionsPreheat oven to 160°C/350°F. Grease and dust a loaf tin with flour; tap out excess.
Grate the skin/rind of 1-2 lemons.
In a large bowl, add 2 cups flour, 1/2 teaspoon baking powder, 1/2 teaspoon bicarbonate of soda, 3/4 teaspoon salt, and 3/4 cup sugar and give it a quick mix.
Make a well in the centre of the dry ingredients in the bowl. Pour into the well: 1 cup yoghurt, 1/2 cup oil, 3 eggs, juice of half the lemon, and the lemon rind/zest. Use a spatula or a wooden spoon to lightly mix until combined (about 2 minutes).
Pour the cake batter into a greased loaf tin, and bake in the preheated oven. Halfway through the baking time, rotate the tin. It is done when a knife inserted comes out clean.
Cool and enjoy!