Yoghurt Cake

This is such a simple cake, that your children can make it. It is soft and you can flavour it as the fancy takes you.

 

Serves 6 : 1 pot of full fat yoghurt  2 pots of sugar   zest of 1 lemon  3 pots of flour   3 medium eggs  1/2 pot of sunflower oil  1/2 sachet baking powder  1 tin with removable base Ø 22cm

 

 

 

 

 

 

 

 

 

 

 

1. Preheat the oven to 180°.
2. Pour the yoghurt into a large bowl and keep the pot for measuring the other ingredients. You only need one tablespoon for scraping out the pot and then for mixing.  
   
3. Add in order: the sugar, lemon zest, (mixed together), the flour and the yeast, the eggs, and lastly the oil.  
   
4. Mix well with the spoon to obtain a soft batter.   
   
5. Pour into the buttered cake tin. 
   
6. Bake for 45 minutes, lowering the temperature after 15 minutes to 170°.

 

Variation: replace the lemon zest with orange zest, a pinch of vanilla powder,  a tablespoon of orange flower water,  grated coconut.   
See the recipe for Yoghurt Cake with coconut.See the recipe for Bread Rolls with yoghurt.