Are you ready for the most shamelessly easy yoghurt cake recipe that ever was? No? Well neither was I a couple months ago, when my aunt shared it with me over FaceTime in less that 10 seconds. Moist yet fluffy, this cake not only holds it own when plain, but serves as the perfect canvas for an array of toppings. All you’ll need to get started is one of these cups that you can find in the yoghurt section of your supermarket (roughly 3/4 of a regular cup).
- Preheat your oven to 250o C
- In a mixing bowl, combine all of the wet ingredients, stirring well
- Sift in the dry ingredients gradually, mixing gently all the while
- Once you’ve obtained a smooth and lush batter, transfer it to a lined baking tray of your choice.
- Pop the cake in the oven for 30 minutes or so. Depending on the shape of your pan, perhaps check it halfway with a toothpick or a knife. If you’re making cupcakes, 10-15 minutes will do the trick.
- Let it cool down, and marvel at the beautiful golden slice of perfection that has just come out of your oven.
The best part about this recipe, besides its simplicity, is how completely versatile it is. This cake can take on so many delightful flavour combinations without compromising its texture. So far, I’ve tried a lemon variation (of course) adding in lemon juice and zest to the batter. I’ve also experimented with a lime and dried currents combo which was just magical
So go on and impress your friends and family with this one! Why not add in some walnuts or blueberries? Maybe even some cacao powder to transform it into a piece of chocolate heaven, topping it off with a scoop of rich vanilla ice cream…