Yoghurt Pot Cake

Składniki

This is the easiest little cake you’ll ever make. You just use the yoghurt pot to measure out all your ingredients and stir them together. No scales, no beating things up or big mixers required.

I’m turning mine into a lemon drizzle but you can have it plain too, add blueberries etc. You can also do it with a flavoured yoghurt!

Cake

1 small pot yoghurt (mine was 150g) @yeovalley Natural Yoghurt

3 eggs

2 pots sugar

3 pots self raising flour

1 pot oil (I used rapeseed)

1 tsp sea salt

1 tsp vanilla extract (optional)

Zest of 1 lemon

Lemon Syrup

2 tbsp granulated sugar

Juice 1.5 lemons

Lemon Icing

Lemon juice

Icing sugar (approx 1 cup)

1 - preheat oven to 170c fan, then break eggs into big bowl and beat.

2 - add yoghurt to bowl and mix into eggs.

3 - then add sugar, flour and oil along with sea salt, vanilla and your lemon zest and mix with a big spoon or whisk until smooth (don’t overmix).

4 - grease and line a loaf tin (I just used one of those liners) and bake in preheated oven for approx 1 hour (check after 50 mins). Press down gently in centre and if it bounces back at you it’s cooked, also check by sticking a skewer into the middle and it should come out clean.

5 - if making into a lemon drizzle bubble up the sugar and lemon juice over a medium heat for a few minute until you can see it’s thickened to a syrupy consistency. Poke holes in the cake with a knife and pour the syrup over while still warm.

6 - when cool, sieve icing sugar (you must sieve or it’ll be lumpy) and gradually add in your lemon juice a little at a time. I find it’s so easy to mess this up and make it too thin so it all drizzles off the cake and you don’t get to eat it - so go easy! Little by little, mine took a tiny bit more than 1/2 a lemon.