Nigella Yoghurt Cake​ Recipe

This easy and delicious yogurt cake is a quick treat that’s perfect for any occasion. Made with simple ingredients like yogurt, eggs, and self-raising flour, it’s a light and fluffy cake with a soft texture. Whether you use any flavour of yoghurt, this recipe is flexible and a great way to enjoy a homemade dessert!

Ingredients Needed:

• 1 tub yogurt (any flavor)
• 1 tub corn oil (use the yogurt tub to measure)
• 200g (1 cup) granulated sugar (or caster sugar)
• 300g (2 1/3 cups) self-raising flour
• 3 large eggs
• 1 teaspoon vanilla extract (optional)

How To Make Yoghurt Cake​ Recipe?

1. Preheat the Oven: Preheat your oven to 200°C (400°F) for a conventional oven, or slightly lower for a fan oven.
2. Prepare the Tin: Grease and line a standard loaf tin with parchment paper.
3. Mix Wet Ingredients: In a large bowl, empty the yogurt and add the oil and sugar. Mix until well combined.
4. Add Eggs and Vanilla: Crack in the eggs, mixing thoroughly after each one. If you’re using vanilla extract, add it now.
5. Fold in the Flour: Sift the flour into the mixture in three additions, folding gently each time to combine.
6. Bake the Cake: Pour the batter into the prepared tin and bake for 30-40 minutes, or until the cake is golden brown and a skewer inserted into the center comes out with just a few moist crumbs.
7. Cool the Cake: Let the cake cool in the tin for 10 minutes before transferring to a wire rack to cool completely.

Recipe Tips:

• Don’t Overmix: When adding the flour, mix carefully. Too much stirring can make the cake heavy instead of light.
• Check for Doneness: Start checking the cake after 30 minutes. A skewer should come out mostly clean, with a few moist crumbs.
• Right Tin Size: Stick to a standard loaf tin. If you use another size, you may need to adjust the baking time.
• Cool the Cake: Let the cake cool for 10 minutes in the tin before moving it to a wire rack. This keeps it from falling apart.

How To Store Leftovers?

• Refrigerate: Allow the yogurt cake to cool completely before storing it in an airtight container in the fridge. It will stay fresh for up to 4 days.
• Freeze: Wrap the cake tightly in plastic wrap, then place it in a freezer bag or container. It will stay good for up to 3 months. To thaw, let it sit at room temperature for a few hours before serving.

Try More Nigella  Lawson Recipes:

• Nigella Banana And Chocolate Chip Cake ​Recipe
• Nigella Christmas Bundt Cake Recipe​
• Nigella Fig Cake ​Recipe

Nutrition Facts:

• Calories: 361 kcal
• Total Fat: 10.9 g
• Saturated Fat: 1.4 g
• Cholesterol: 53.1 mg
• Sodium: 33.9 mg
• Potassium: 70.6 mg
• Total Carbohydrate: 59.2 g
• Dietary Fiber: 4.6 g
• Sugars: 31.2 g
• Protein: 9.6 g