This easy, adaptable, ‘throw it all in’ vanilla sponge cake recipe is perfect for when you need a bake in a hurry. Plus, it only takes 10 minutes to prep, and all the ingredients are mixed in one bowl. Swap the yogurt for soured or double cream, if that’s what you have to hand, or the lemon zest for orange or lime. Serve with some sweetened whipped cream, a quick buttercream icing, or simply adorn with a light dusting of icing sugar.
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Yields:
10 serving(s)
Prep Time:
10 mins
Cook Time:
50 mins
Total Time:
1 hr
Ingredients
200 g unsalted butter, softened, plus extra to grease
200 g caster sugar
3 medium eggs
125 g natural yogurt, see TIPs
275 g self-raising flour
1/2 Tbsp. baking powder
Finely grated zest 1 lemon
1 Tbsp. vanilla bean paste
Directions
Step 1Preheat oven to 180°C (160°C fan) mark 4 and grease and line a 20cm round deep cake tin with baking parchment.
Step 2For the cake, in a large bowl using a handheld electric whisk, beat the butter, sugar, eggs, yogurt, flour, baking powder, lemon zest and vanilla until light and fluffy, about 3min. Scrape into the prepared tin and smooth to level.
Step 3Bake for 50min, until golden and a skewer inserted into the centre comes out clean. Leave to cool completely in the tin.
TO STORE The un-iced cake will keep for 3 days in an airtight container at room temperature.
You can swap the yogurt for 125ml double cream, or soured cream, if you like.
If you want something a little more showstopper-y, make two sponges and decorate with our whipped caramel ganache.
60 quick and easy dessert recipes that are so simple, you could make them in your sleep
Alice Shields is the Former Senior Cookery Writer for Good Housekeeping. A trained pastry chef, you’ll find her food styling on photo shoots, developing delicious recipes and writing about all things food. She loves to bake and her favourite pudding will always be a chocolate fondant. Originally hailing from Lancashire, she finally achieved her goal of getting a butter pie recipe into the magazine.
