This yogurt-pot loaf cake is super fluffy and couldn’t be easier to make. Using just one yogurt pot as your measure and one bowl, there's no need for scales or extra washing up. You can easily switch the yogurt flavour to suit your taste, making it a recipe you’ll come back to again and again.
Advertisement - Continue Reading Below
Yields:
10 - 12
Prep Time:
10 mins
Cook Time:
45 mins
Total Time:
55 mins
Ingredients
150 g black cherry yogurt (1 pot)
175 g caster sugar (1 yogurt pot)
75 ml sunflower oil (1/2 yogurt pot)
3 eggs
300 g self-raising flour (2 yogurt pots)
For the whipped yoghurt topping:
150 g black cherry yogurt (1 pot)
150 g double cream (1 yoghurt pot)
Jarred cherries, we used Odysea Morello Cherry Compote
Directions
Step 1Preheat the oven to 170°C (150°C fan) mark 3.
Step 2Grease and line a loaf tin with baking parchment.
Step 3Put the yogurt, sugar, sunflower oil, eggs and flour into a large bowl and whisk until smooth and fully combined.
Step 4Pour the mixture into the prepared tin and bake for 45min, or until a skewer inserted into the centre comes out clean. Leave to cool completely.
Step 5Meanwhile, whisk together the black cherry yogurt and double cream until stiff peaks form. Chill until needed.
Step 6Spoon the whipped yogurt over the cooled cake and finish with jarred morello cherries.
GH tips
Swap the cherry yogurt for any flavour of your choice!
Frankie is the Junior Food Content Producer, developing, testing and refining recipes, as well as creating fun, educational content across the GH Kitchen’s print and digital platforms. While studying Communications and Media, her passion for bringing people together through food quickly found its place in the kitchen, leading to a career shaped by hands-on experience in the hospitality industry. Now, she brings that same energy and creativity into the world of food publishing. Previously, Frankie trained as both a baker and chef at Landrace Bakery and Upstairs restaurant in Bath, Somerset. She has also worked as a freelance assistant food stylist and private chef in London, combining a love of beautiful presentation with flavour-led, seasonal cooking.
