Light Moist Yoghurt Cake
This light and moist yoghurt cake features fresh raspberries and vanilla, offering a simple, fruity dessert with no scales needed. Perfectly balanced sweetness and easy preparation.
Equipment
- 1 20 cm (8-inch) round cake tin greased and lined
- 1 mixing bowl large
- 1 whisk
- 1 wire rack for cooling
Ingredients
- 1 pot about 5.3 oz plain yoghurt
- 2 pots about 9 oz self-raising flour
- 1 pot about 6 oz caster sugar
- ½ pot about 1/3 cup sunflower oil
- 3 medium eggs
- 1 pot about 4.5 oz fresh raspberries
- 2 tsp vanilla extract
Instructions
- Preheat the oven to 350°F (180°C). Grease and line a 20 cm (8-inch) round cake tin.
- In a large mixing bowl, whisk together the yoghurt, sunflower oil, eggs, and vanilla extract until smooth.
- Gently fold in the self-raising flour and caster sugar, mixing until just combined. Avoid overmixing.
- Carefully fold in the fresh raspberries, distributing them evenly without crushing.
- Pour the batter into the prepared cake tin and bake for 35 to 40 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool in the tin for 10 minutes, then transfer to a wire rack to cool completely before serving.
Notes
- Use ripe fresh raspberries for the best flavor.
- Swap berries or chopped fruit as desired.
- Drizzle with honey or icing for a glossy finish.
- Store leftovers in an airtight container for up to 3 days.