“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 love that scrumptious layer cake or that whipped sponge cake or the delectable cheesecake. But sometimes u just want old-fashioned , plain , simple CAKE . Like this yoghurt 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 from chocolateandzucchini.com . I loved trying it and will definitely be making it several more times.
Easy Yoghurt cake
Ingredients
- 125 grams or 1 cup all purpose flour maida
- 3/4 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 125 grams or 1/2 cup yoghurt at room temperature
- 1 egg at room temperature
- 40 ml or about 3 tablespoons vegetable oil
- 75 grams or 6 tablespoons sugar sugar
- 1 teaspoon vanilla extract
- 1/2 tablespoon water
Instructions
- 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 come out clean.
- Cool in pan for 10 minutes and then invert onto a rack to cool completely.
Notes
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 !
This ! https://chocolatecoveredkatie.com/2011/11/06/one-minute-chocolate-cake/
Ha Ha Zahra… thanks for that . Time to update posts and titles I guess ! And try that mug cake 🙂
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!
Thanks for dropping in REvathi… Do try and let me know 🙂
Thanks for the wonderful easy recipe.
Thanks for dropping in REvathi… Do try and let me know 🙂
Thanks for the wonderful easy recipe.
The recipe turned out well nice n spongy. Thank you
Enjoyed it
The recipe turned out well nice n spongy. Thank you
Enjoyed it
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 !
Can i add some dry fruits or nuts to it ? Will that affect the rising of cake in any way ?
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 !
Can i add some dry fruits or nuts to it ? Will that affect the rising of cake in any way ?
Hi… Yes, you can use 50 gm butter melted and cooled instead of the oil…
Can we add butter instead of oil? And if so ,how much?