NZ Woman's Weekly
Mum’s yoghurt cake

Mum’s yoghurt cake

  • Meal Type

    Cake
  • Servings

    8
  • Courses

    Dessert

Ready in 50 minutes, serves 8.

Years ago, my mother Jacqueline White discovered a yoghurt cake recipe in an old British newspaper.

The writer said she found baking difficult, but had developed this great cake where you use the pottle yoghurt container to help with all the measurements – it actually was a “dump cake”.

Trying out the recipe and making it her own with a few variations, my mother was pleased with the results and ease of execution. After school, she would prepare dinner. I would sit, cup of tea in hand, with something from “the tins”. This is one of my happiest childhood memories.

  • 1 cup or 250ml fruit yoghurt
  • ½ cup cooking oil (not olive)
  • 2 large eggs
  • Grated rind of one lemon
  • 2 cups self-raising flour
  • 1½ cups sugar
  • Pinch of salt

1. Preheat the oven to 160ºC fan bake. Grease and paper line the base of a 21cm cake tin.

2. Mix the first 4 ingredients together in a bowl.

3. Place the flour, sugar and salt in a large bowl.

4. Add wet mix to dry. Do not over mix the ingredients.

5. Bake for 35 minutes. Let the cake cool, and ice while warm, not hot, as it can ruin the icing.

Passionfruit or lemon icing

  • 1 cup icing sugar
  • 2 tbsp softened butter
  • 2 tbsp passionfruit syrup or lemon juice

1. Place all the ingredients in a bowl and microwave for about 10 seconds.

2. Mix well. Add more passionfruit syrup or lemon if needed. A little lemon zest can also be added for a slight zing.

Annabelle recommends:
Puhoi Lemon Delicious yoghurt. This is the best type to use for Mum’s yoghurt cake – all that luscious creamy texture, enhanced with intense, perfectly balanced flavour. Divine!

About Annabelle White

Annabelle was born and raised in New Zealand and while she does not have formal chef’s training her love of “great honest cooking” came from watching her mother cook every day after school.

more of this author

4 Responses to “Mum’s yoghurt cake”

  1. brianandnaomi Jun 27 2012, 8:19am

    Good Morning Janesque

    Thankyou for your reply to my email, I have since made the cake in a bundt Silicone I didn’t have a tin one) the result was defintely better but still took about 45mins to cook. I am going to make it again using 180degrees normal bake thought that may make it less crusty.

    Cheers Naomi.

    Like or Dislike: Thumb up 1 Thumb down 0

  2. brianandnaomi Jun 18 2012, 4:49pm

    I have also made this cake twice using Puhoi Lemon Delicious Yoghurt, the flavour is beautiful, however like thumbelina, my cake was also uncooked in the middle after 35mins by giving it another 15-20mins the outside of the cake was quite hard and the centre sunken, should I cook it at a higher temperature? suggestions please. Thankyou Naomi

    Like or Dislike: Thumb up 1 Thumb down 0

    • janesque Jun 19 2012, 3:06pm

      Hi Naomi, I’ve not made this cake before but have made a similar lemon yogurt cake using a bundt pan. I think that would resolve an uncooked middle as the heat is more evenly distributed.

      Like or Dislike: Thumb up 1 Thumb down 0

  3. thumbelina76 May 23 2012, 10:57pm

    Hi – I loved this cake and have baked it three times now. Just thought I would mention that I needed 50-60 minutes on fan bake to bake this cake. I’m using a three year old oven known for temperature accuracy and control. At the 35 min mark the middle of the cake was liquid still.

    Like or Dislike: Thumb up 1 Thumb down 0

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