Yoghurt cake

Yoghurt cake: THE first cake everyone learns to bake, where the yoghurt pot serves as the measure. Soft, foolproof and loved by children, it is the classic homemade snack.

Preparation: 10 min  |  Cooking: 35 min  |  Servings: 8  |  Difficulty: Easy

Calculated per portion from Anses Ciqual 2025 values for each ingredient, based on the quantities listed. Household measures (spoonfuls, pieces) use average weights. 294 kcal · 6 g protein · 45 g carbohydrate · 10 g fat

Ingredients

• 1 yoghurt
• 2 pots of sugar
• 3 pots of flour
• 3 eggs
• 1/2 pot of oil
• 1 sachet baking powder

Method

1. Pour the yoghurt into a mixing bowl and keep the pot as your measure.
2. Add the sugar, eggs, flour, baking powder and then the oil.
3. Mix to a smooth batter.
4. Pour into a tin and bake for 35 minutes at 180°C.

Nutritional benefits

Lighter than many cakes thanks to the yoghurt, which replaces some of the butter. Made at home, you can cut the sugar (1.5 pots is often enough) and use a semi-wholemeal flour. A simple, well-controlled snack for children.

Variations and substitutions

• With lemon or vanilla.
• With less sugar plus fruit.
• With olive oil or coconut oil.
• With chocolate chips.

Storage and making ahead

Keeps for 4 days well wrapped and can be frozen. Even better the next day.

💡 Good to know

Cut the sugar to 1.5 pots and add fruit (blueberries, diced apple): the cake stays delicious but is much less sweet.

Read also

Discover more vegetarian recipes · recipes for children.

The foods in this recipe: yoghurt · sugar · flour · eggs · oil.

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