This yoghurt cake is a delightful British classic, combining lightness and moistness with a subtle fruity tang. Using just a yoghurt pot for measurement, it’s an effortless bake perfect for any occasion, from teatime treats to a sweet breakfast indulgence.
With fresh raspberries adding bursts of bright flavor and a tender crumb, this simple cake invites both beginners and seasoned bakers to enjoy a fuss-free, comforting dessert that feels homemade and wholesome.
- No scales needed – easy measuring using yoghurt pots makes baking accessible.
- Light, moist texture perfect for all-day enjoyment.
- Fresh raspberries bring natural sweetness and a tangy pop.
- Simple ingredients and straightforward steps suitable for all skill levels.
Ingredients
- Plain yoghurt (1 pot, approx. 150g): The base ingredient adding moisture and a subtle tang for a tender crumb.
- Self-raising flour (2 pots, approx. 250g): Provides structure and lift; the self-raising component helps the cake rise without extra leavening agents.
- Caster sugar (1 pot, approx. 175g): Fine sugar that dissolves quickly, sweetening without graininess.
- Sunflower oil (½ pot, approx. 75 ml): Keeps the cake moist while maintaining a light texture without overpowering flavors.
- Medium eggs (3): Bind the batter and contribute to stability and richness.
- Fresh raspberries (1 pot, approx. 125g): Adds fresh fruit sweetness and natural juiciness in every bite.
- Vanilla extract (2 tsp): Enhances the cake’s aroma with warm, sweet notes.
Instructions
- Preheat the Oven
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Set your oven to 180°C (350°F) to ensure it reaches the correct baking temperature while you prepare the batter. Grease and line a 20 cm (8-inch) round cake tin to prevent sticking and allow easy cake removal after baking.
- Mix Wet Ingredients
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In a large bowl, whisk together yoghurt, sunflower oil, eggs, and vanilla extract until smooth. This step combines the wet elements evenly, ensuring your cake batter is cohesive and will bake evenly throughout.
- Add Dry Ingredients
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Gently fold in the self-raising flour and caster sugar with a spatula. Folding instead of vigorous mixing helps maintain air in the batter, leading to a light, tender cake without toughness from overworking the flour.
- Fold in Fruit
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Carefully incorporate fresh raspberries into the batter, distributing them evenly but avoiding crushing. This preserves their shape and creates juicy bursts of flavor in the finished cake.
- Bake the Cake
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Pour the batter into your prepared tin and bake for 35–40 minutes. Check doneness by inserting a toothpick into the center; it should emerge clean or with only a few moist crumbs attached.
- Cool and Serve
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Let the cake cool in the tin for about 10 minutes to set, then transfer to a wire rack to cool completely. Serve plain, dusted with icing sugar, or drizzled with honey for extra gloss and sweetness.
- Using fresh, ripe raspberries is key to maximizing natural sweetness and avoiding soggy cake.
- This method works well with alternative berries or chopped fruits, offering flavor variations.
- Overmixing can lead to dense texture; fold ingredients carefully to keep it light.
Storage Tips
Store the cake in an airtight container at room temperature for up to 3 days to keep it moist. For longer storage, wrap tightly and freeze for up to 1 month, thawing before serving.
Serving Suggestions
Enjoy the cake on its own or pair with a dollop of whipped cream or Greek yoghurt for a creamy contrast. It also pairs beautifully with hot tea or coffee for a comforting snack.
- For a more tender crumb, sift the flour before folding it into the wet ingredients.
- Add a little lemon zest to the batter to brighten the flavors if desired.
- To retain raspberry integrity, gently toss them in a little flour before folding to prevent sinking.
FAQs
- Can I substitute the yoghurt with Greek yoghurt?
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Yes, but use full-fat Greek yoghurt to maintain moisture; the thicker texture may slightly alter the crumb.
- Can I use frozen raspberries instead of fresh?
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Frozen raspberries work but may release more juice, slightly altering the batter’s texture and baking time.
- How do I know when the cake is fully baked?
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Insert a toothpick or skewer in the center; it should come out clean or with a few moist crumbs but no wet batter.
- Can I make this cake vegan?
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Not as is, but you could try replacing eggs with flax eggs and a plant-based yoghurt and oil alternative.
- What other fruits can I use?
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Berries like blueberries or blackberries, chopped apples, or stone fruits like peaches work well in this cake.
- Is it necessary to grease and line the cake tin?
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Yes, this helps the cake release easily and prevents sticking, ensuring a clean presentation.
Light Moist Yoghurt Cake
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.
