This cake takes literally minutes to throw together, tastes wonderful and is incredibly adaptable. Moist and delicious, it can be served plain with icing sugar sprinkled over top, or frosted with buttercream frosting and decorated any way you want. You can even make cupcakes with the batter – just don’t bake them for quite as long. It is also a wonderful way to use speciality yogurts, like the wonderful Rachel’s Apple & Elderflower Yogurt, something I am quite addicted to.
A twist on my Grandma’s Special White Cake, this is a fantastic way to showcase a any flavour of yogurt – but particularly Rachel’s Apple & Elderflower. Did I mention it is one of my favourites? However any flavour of yogurt works well and this cake is a great way to use up leftover yogurt. You can even choose the flavouring to complement the yogurt. For example, use a teaspoon almond flavouring instead of vanilla with peach yogurt or a drop of rosewater with raspberry yogurt. When I make the Apple & Elderflower version I use a tablespoon of Elderflower cordial as the flavouring. You could also mix together complementary pots of yogurt if you don’t have a whole cup of just one flavour – try blueberry with peach, vanilla with strawberry etc.
I have always used low fat yogurt when making this cake, so it is almost good for you – but at its heart it is just a lovely light and delicious treat. (And yes, you can use whole milk yogurt if you prefer, just please avoid the set variety as it does not work as well.)
½ cup butter, softened
¾ cup white sugar
2 teaspoons vanilla or other flavouring
2 cups white all purpose flour
2 teaspoons baking powder
1 cup low fat flavoured yogurt
Cream the butter and sugar together. Add the eggs, one at a time, beating after each addition. Beat in the vanilla.
Sift the flour and baking powder together. Add to the batter alternately with the yogurt, in two additions, stirring after each addition.
Bake in a 7 to 8 inch square or round greased and floured (or lined) pan at approximately 350℉ (170℃ or 160℃ for fan ovens) for about 20 to 30 minutes – or make cupcakes and bake for about 15 to 20 minutes. Allow to cool completely before frosting.
It really is that easy.
The 21st Century Housewife has not been paid or compensated in any way for this post.