French Yoghurt Cake

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.

Lemon-yoghurt-cake-unbaked

Mixed-lemon-yoghurt-cake

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

lemon-yoghurt-cake

French-yoghurt-cake

French Yoghurt Cake


Ingredients

  • 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)

Directions

Preheat 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!

7 Comments Add yours

  1. Rita says:

    Looks and sounds yum, will try it with the rice flour.

    Liked by 1 person

    1. Yay! Gluten-free version coming soon 🙂

      Like

  2. Bybron says:

    I tried this recipe over the weekend but Gluten Free version, I substituted Wheat flour with Oat Flour, Rice Flour and Sweet Potato Flour. I used Gelatin as my “gluten” and the result was amazing 🙂 considering it was my first trial.

    Thank you for the Recipe. On to the next 🙂

    Liked by 1 person

  3. Bybron says:

    Hey! I tried this recipe again, and yes it is so easy and addictive to make because am thinking of doing it again this week 🙂 So this time I used self raising flour, as I was in the process of incorporating the ingredients. I was like hmmmm this cake will be small and I want it to be a lot, what to do? I added half a cup of flour then it became almost like a dough then I thought to make it wet and return it to a batter state, let me add a quarter cup yogurt; and it came out so well. I loved it for sure!

    Thanks for the recipe.

    Liked by 1 person

    1. And I tasted it. It was delicious 😋

      Like

  4. Bybron says:

    Awwww muito obrigada chica!

    Like

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