Yoghurt as the dairy base in cakes is becoming a popular, tasty and healthy alternative. Popular yoghurt flavour cake recipes include lemon, spiced and orange.
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.
This cake is so simple and good I sometimes have it for breakfast! As a variation use flavoured yoghurt or add some jam to the mix.
Here's an interesting cheesecake which uses yoghurt curd rather than cream cheese. It is very smooth and delicious, but it does need to be prepared ahead of time.
A yummy cake if you have an abundance of ripe blueberries! This loaf cake uses yogurt and olive oil to make it extra moist.
This is a delightful yoghurt cake that is dairy free and packed with flavours from lavender and blackberries.
The yoghurt and lemon syrup make this cake deliciously moist and dense. I make it in a slice pan but it can also be made in a 20cm round cake pan and baked for 40 minutes.
Yoghurt and tinned fruit make a simple but delicious filling and icing for this chocolate layer cake.
This cheesecake is light and mousse-like and it makes use of speculoos biscuits and petits suisse cheese.
A neat trick when making yoghurt cakes is to use the empty yoghurt container to measure your flour, sugar and oil, so there is no need for exact measuring.
When making a yoghurt cake, you use the empty yoghurt carton for measuring the other ingredients. This makes it super easy.