Strawberry Yoghurt Cake

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This strawberry yoghurt cake is so easy and versatile; you can use any flavoured yoghurt you wish and the easiest part is that all your measuring is done using the 175ml yoghurt cup. I was so excited when I tried it myself after watching the Expresso Breakfast show that I couldn’t resist sharing it with you on my blog. This cake is ridiculously delicious, the ingredients are store cupboard staples so you should have them on hand and there’s minimal washing up. YAY!!! You can log on HERE to view the original recipe from the show.
Strawberry Yoghurt Cake
You will need:
175ml yoghurt of your choice
1 cup (the yoghurt cup) of oil
dash of vanilla essence
2 yoghurt cups of castor sugar
3 eggs
3 yoghurt cups of flour (I used cake flour – If you use self raising flour leave out the baking powder)
2 tsp. baking powder
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Mix all ingredients together until batter is smooth. Preheat oven to 180 degrees Celsius. Transfer mixture into a greased ringed baking dish or whatever cake tin you have and bake for 1 hour or until a cake tester comes out clean.
Make a yoghurt frosting by mixing 3 yoghurt cups of icing sugar with half a cup of flavoured yoghurt and drizzle over the top

  • vernon


    Wimbledon good……….

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