Prep Time: 5 mins | Cook Time: 40 mins | Total Time: 45 mins | Servings: 8
This is the easiest yoghurt cake you can make! It’s made with a few cheap ingredients, but the result is superb! Enjoy this healthy, super moist, and luscious treat with a hint of lemon and fruity jam for breakfast or dessert.
Ingredients
1/2 scant c. (about 80 grams) vegetable oil (or canola oil)
1 c. (250 grams) plain yoghurt
1/2 c. (100 grams) white or unrefined cane sugar
2 levelled c. (250 grams) all-purpose flour or light spelt flour (or a combination of both)
2 teaspoons baking powder
2 eggs, at room temperature
1/2 teaspoon Vanilla essence
1 pinch salt
1-2 Lemon, zest
JAM GLAZE:
3 tablespoons apricot or orange jam
HOW TO MAKE HEALTHY YOGURT CAKE
Step 1: Prepare the oven. Preheat it to 350 degrees F or 180 degrees C, adjusting the rack as well in the center.
Step 2: Using butter or cooking oil, grease a 9 x 5 x 2.5 inches loaf pan. Alternately, you can just line the pan with parchment paper.
Step 3: In a bowl, beat the eggs and sugar. Stir in the oil, lemon zest, and vanilla essence. Add a not very cold yoghurt and mix until smooth.
Step 4: Whisk the flour with baking powder and a pinch of salt. Add this to the wet batter and beat until just mixed.
Step 5: Into the prepared loaf pan, pour the batter and smooth the top. Place in the preheated oven and bake for about 35 to 40 minutes or until a toothpick/skewer inserted in the centre of the cake comes out clean. Take the cake out of the oven and place it on a wire rack to cool.
Step 6: Serve the cake glazed with jam glaze or enjoy it plain. Enjoy!
Notes:
For this recipe, you can use either white whole wheat, spelt, rice flour or all-purpose flour.
You can use gluten-free rice flour to make this recipe. It might not be as smooth, but it’s still great. Just bake the cake 5 minutes longer.
To boost the lemon flavour, add a zest of 2 large lemons.
For the fruit glaze, add 3 tbsp apricot or orange jam in a small saucepan. Heat over low heat until the jam has melted. You can add a little splash of warm water if the consistency looks too thick. Immediately brush the cake once the glaze has a runny honey consistency.
If baking in a round cake pan, bake the cake for about 30 to 35 minutes.
Place the cake in an air-tight consistency and store it at room temperature for up to 4 days.
Storing the cake in the fridge dries it out.
This cake freezes well.
Nutrition Facts:
Calories: 287kcal | Carbohydrates: 38g | Protein: 6g | Fat: 12g | Saturated Fat: 2g | Cholesterol: 45mg | Sodium: 158mg | Potassium: 97mg | Fiber: 1g | Sugar: 14g | Vitamin A: 90IU | Vitamin C: 1mg | Calcium: 116mg | Iron: 2mg
Ingredients
- 1/2 scant c. (about 80 grams) vegetable oil (or canola oil)
- 1 c. (250 grams) plain yoghurt
- 1/2 c. (100 grams) white or unrefined cane sugar
- 2 levelled c. (250 grams) all-purpose flour or light spelt flour (or a combination of both)
- 2 teaspoons baking powder
- 2 eggs, at room temperature
- 1/2 teaspoon Vanilla essence
- 1 pinch salt
- 1-2 Lemon, zest
- JAM GLAZE:
- 3 tablespoons apricot or orange jam
Instructions
Step 1: Prepare the oven. Preheat it to 350 degrees F or 180 degrees C, adjusting the rack as well in the centre.
Step 2: Using butter or cooking oil, grease a 9 x 5 x 2.5 inches loaf pan. Alternately, you can just line the pan with parchment paper.
Step 3: In a bowl, beat the eggs and sugar. Stir in the oil, lemon zest, and vanilla essence. Add a not very cold yoghurt and mix until smooth.
Step 4: Whisk the flour with baking powder and a pinch of salt. Add this to the wet batter and beat until just mixed.
Step 5: Into the prepared loaf pan, pour the batter and smooth the top. Place in the preheated oven and bake for about 35 to 40 minutes or until a toothpick/skewer inserted in the centre of the cake comes out clean. Take the cake out of the oven and place it on a wire rack to cool.
Step 6: Serve the cake glazed with jam glaze or enjoy it plain. Enjoy!
Notes
For this recipe, you can use either white whole wheat, spelt, rice flour or all-purpose flour. You can use gluten-free rice flour to make this recipe. It might not be as smooth, but it’s still great. Just bake the cake 5 minutes longer. To boost the lemon flavour, add a zest of 2 large lemons. For the fruit glaze, add 3 tbsp apricot or orange jam in a small saucepan. Heat over low heat until the jam has melted. You can add a little splash of warm water if the consistency looks too thick. Immediately brush the cake once the glaze has a runny honey consistency. If baking in a round cake pan, bake the cake for about 30 to 35 minutes. Place the cake in an air-tight consistency and store it at room temperature for up to 4 days. Storing the cake in the fridge dries it out. This cake freezes well.
