My secret to a successful yoghurt cake


Mmmm…Who would have thought that I will be giving advice in the kitchen department! Well I am not an expert at all in that field, but if there is one thing that has never failed me, it is my recipe for a yoghurt cake. It is as simple as it could be, so I hope I will make some beginners happy in this festive season. Experienced cooks? just pass your way as I am not talking to you!

So, all that is expected of you is to follow this consecutive list, adding each ingredient in a bowl as it appears and mixing properly before adding more. No need for a measuring cup as the yoghurt pot will play that role and will effortlessly give you the exact quantity you require:




1. 1 yoghurt pot

2. 1 sugar pot

3. 1 oil pot

4. 2 eggs

5. 3 flour pots

6. 10 mg of baking powder

7. 1 tablespoon of vanilla essence and 1 tablespoon of almond essence or any aroma you like.

7. butter and flour the pan so as to prevent the cake to stick to it

8. put in the oven for 20min at 200 degrees Celsius, then 15min at 175 degrees C. and then leave in the oven 10min more after having switched off.
This being the tricky part, as you don’t want to open the oven door ahead of time to check how the cake is doing as this will likely cause it to fall flat! Just don’t go anywhere outside the kitchen, as I sometimes wrongly do, and check through the glass window.

Useful tip: I always bake two cakes at a time. I just have to double the above proportions and it is the same amount of work for a bigger result! The two cakes I baked yesterday are already gone as we speak!


Some more useful tips in pictures:
















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