Spiced yoghurt cake

    1 hour 10 minutes

    This is a rich, moist and delicious cake. I have had this recipe since 1974 and always make this cake during autumn and winter. The cake needs no icing except maybe a dusting of icing sugar.

    193 people made this

    Serves: 24 

    • 2 cups (440g) white sugar
    • 250g butter, softened
    • 2¼ cups (280g) plain flour
    • 250g plain yoghurt
    • 3 eggs
    • 1 teaspoon vanilla essence
    • 1 teaspoon ground cinnamon
    • 1 teaspoon ground allspice
    • 1/2 teaspoon ground nutmeg
    • 1/4 teaspoon ground cloves
    • 1/2 teaspoon salt
    • 1/2 teaspoon baking soda

    Preparation:30min  ›  Cook:40min  ›  Ready in:1hour10min 

    1. Preheat oven to 180 degrees C. Grease and flour one 23x33cm cake tin.
    2. In a large bowl, cream the butter or margarine with the sugar until light and fluffy.
    3. Beat in the flour, yoghurt, eggs, vanilla, cinnamon, allspice, nutmeg, ground cloves, salt and baking soda. Mix until combined then beat at high speed for 2 minutes.
    4. Pour the batter into the prepared tin and bake at 180 degrees C for 30 to 35 minutes or until a skewer inserted near the center comes out clean. Cool cake in pan on a wire rack for 15 minutes, remove from pan and continue to cool.

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    Reviews in English (181)


    Superb texture and flavor! The tang imparted by the yogurt is the perfect foil for the spices. I've made this twice now. As written, it needed a bit of tweaking. So this time, which was far more successful than when I followed the recipe verbatim, I added 1/2 tsp baking powder to lighten it, 1-1/2 tsp cinnamon, 1/2 tsp freshly ground nutmeg, 1 tsp allspice, 3/4 tsp ground cloves, 1/4 tsp mace, as flavor was a bit pale the first time. Baked it in a greased and floured bundt pan for one hour at 350. Also, I agree with previous poster not to "beat for 2 minutes" after adding the flour. This will encourage excessive gluten development, which will result in a tough product. All the beating should be in the creaming process, with the sugar/butter/egg mixture. After that, once dry ingredients have been added, only a minimum of gentle mixing (on the lowest speed) is necessary, only to incorporate the dry ingredients fully. If you follow these steps, your pound cake will be dense yet tender, with a crumb that's moist yet fully baked. The aroma as it bakes is delightful, and the cake is irresistible. Finished with a glaze made from 1Tb soft butter, 1-1/2 cup powdered sugar, and 1 Tb milk drizzled on the warm cake. No trouble removing from the generously greased and floured pan, when done 15 minutes after removal from the oven. A recipe to be handed down to following generations in your family - it's that good!  -  08 Feb 2005  (Review from Allrecipes USA and Canada)


    Geat recipe!!!! I subbed 1 cup sugar for splenda, applesauce for the butter, and egge beaers for the eggs. I bumped up the leavening to 1 tsp each of baking powder and backing soda. I also increased the level of spices. To add a fruity fall flavor, I sliced 5 small tart apples and mixed them with a pinch of cinnamon, nutmeg, cloves, and brown sugar. I heavily lined the bottom of two loaf pans with the apples and poured the batter on top. This turned out amazing!!!!!!! Bake for 45-50 min and then let sit in the oven while it cools to prevent the cake from falling. This tastes great alone, or served warm with whipped cream or light vanilla ice cream, what a great low fat treat!  -  25 Oct 2006  (Review from Allrecipes USA and Canada)


    Super easy! No sifting dry ingredients and then making a well, etc.... Just mix and bake! I baked it in a bundt pan for 55 minutes. Like most pound cakes, it's better the next day. Moist, great spicy flavor, but not overpowering! Thanks for sharing the recipe!! Perfect autumn cake!  -  02 Oct 2001  (Review from Allrecipes USA and Canada)