Yoghurt cake – the simplest cake ever!

“Things should be made as simple as possible, but not any simpler” – Albert Einstein.

Ever wanted to make a simple cake in a jiffy without wanting to get out your mixer, a gazillion dishes , or spending more time making the batter than actually baking it ? Of course all of us lov that scrumptious layer cake or that whipped sponge cake or the delectable cheesecake. But sometimes u just want old-fashioned , plain , simple CAKE . No frills , just pure flavor , soft , spongy , any-time-of-day cake . It could be that its 3 30 pm and you want something to have your cup of tea with. Or it could be that you want something sweet after dinner . Or maybe you just feel like cake without messing about your kitchen too much or doing dishes.

If so, it doesn’t get simpler than this. Seriously, if you find a easier cake recipe , please do let me know . It would make me more excited than i am now . (And i AM excited , can you tell ??) . This is a French yoghurt cake that I’ ve adapted slightly fromchocolateandzucchini.com . I loved trying it and will definitely be making it several more times.

You ll need:

  • 125 grams or 1 cup all purpose flour (maida)
  • 3/4 tsp baking powder
  • 1/4 tsp baking soda
  • pinch of salt
  • 125 grams or 1/2 cup yoghurt , at room temperature
  • 1 egg , at room temperature
  • 40 ml vegetable oil or a little less than 3 tablespoons
  • 80 grams or 6 tbsps + 1 tsp sugar
  • 1/2 tsp vanilla
  • 1/2 tbsp water

Lets get started:

 

Preheat your oven to 180 C .Grease and flour an 8 inch round pan and line the bottom with parchment.

 

Sift together all dry ingredients that is flour, baking powder, soda and salt.

 

In another bowl, mix all the wet ingredients , that is, curd,egg, oil , vanilla and water along with the sugar.

 

Fold in dry ingredients until you can’t see flour anymore.

 

Pour the lumpy batter into prepared pan and bake at 180 degrees c for 28-32 minutes. You ll notice browning and an inserted toothpick will be clean.

 

Cool in pan for 10 minutes and then invert onto a rack to cool completely. Dust with icing sugar before serving!

 

Also:

  • This cake rises well and yields an 8 inch cake thats around 2 inches high
  • Double the recipe for a 10 inch cake (like the original) and replace the water with rum if thats your thing.
  • I would suggest not to use low fat yoghurt as the texture will be altered and the cake wouldn’t rise as much.

 

 

 

Only thing easier than making this cake is finishing it off . Its like the sponge cakes of our childhood. Simple ,soft and fluffy , just exactly sweet enough . Maybe its not a cake to impress ( it does do that by how easy it is!) but you ll love it nevertheless for its simple awesomeness !

16 Comments

    • Hi Misty…I have not tried adding dry fruits or nuts myself.. But don’t think you should have a problem. Mix them with some flour (so that they don’t sink) and mix in at the end . Let me know how it turns out !

  1. Hi Misty…I have not tried adding dry fruits or nuts myself.. But don’t think you should have a problem. Mix them with some flour (so that they don’t sink) and mix in at the end . Let me know how it turns out !

  2. I tried this recipe yesterday. The cake came out sooper spongy, but it needed a lil more sugar i think [i used around 8 tablespoons – still didn’t satisfy my sweet tooth :-)]. Or i’m not sure if its the yogurt I used that reduced the sugar content. Either way, it’s up for another trial soon, and next time, with some powdered pista and almonds! Very simple and easy recipe – Thanks loads!

    • Hi Steffi..thanks for trying !! Go ahead and add a little more sugar next time , its a mildly sweet cake… Pistas n almonds on it would be fab!

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