So many countries make a version of this cake. It is very popular here in Spain, and I really love it. Traditionally, it is made with olive oil and lemon zest. I didn't use either in this particular cake. Going non traditional. Still a great cake. If you have never made cakes with yoghurt, you should give it a try. The texture is rich, spongy and a little heavier than cakes made with milk. I absolutely love this particular cake. It is so easy to make and very versatile as it is a plain cake. Personally, I love it with strawberries and cream. My kids like it plain. Either way, it is a really good cake.
With Easter just a few days away, it is a very easy dessert to keep in mind. Because it just uses basic ingredients, it is something you could easily whip up without any planning in advance.
This cake makes a great snacking cake or you can dress it up with cream and berries (as pictured here) for more of a dessert.
If you go down the lemon route for this cake a basic glaze would work really well instead of the strawberries and cream. You just mix together about 1 cup/125 grams of icing sugar with 3-4 tablespoons of milk (more if needed) and 1/2 teaspoon of vanilla. Done and ready to pour over cake.
Biscocho de Yogur (Yoghurt Cake)
Serves 10 / Prep time: 10 minutes / Cook time: 35 minutes
2 Cups/250 grams flour
2 Teaspoons baking powder
1/2 Teaspoon salt
1/2 Cup/110 grams butter
2/3 Cup/135 grams sugar
1 Teaspoon vanilla
1 Cup/240 ml Greek yoghurt
2 Tablespoons honey
Fresh whipped cream and strawberries for serving (optional)
Preheat oven to 350 degrees F and grease and line a 8 inch spring form pan. Set aside
Whisk together honey and yoghurt and set aside. Sift together the flour with salt and baking powder and set aside. In the bowl of your electric mixer, mix the butter and sugar until pale and fluffy. About 3 minutes. Beat in eggs one at at time and then whisk in the vanilla. Add the flour and yoghurt in three additions, starting and ending with the flour. Mix just until combined and pour into prepared pan and smooth out the top. Bake for 30-35 minutes or until a toothpick inserted in the centre comes out clean. Cool on a wire rack before removing the sides. When cool enough, take the sides off the cake and allow to cool completely before serving.
Suggested serving with strawberries and cream. Will keep for a few days in an airtight container.
Click the downloadable link below to print recipe!
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Hello and thanks for stopping by. I'm Julia and I have a passion for wholesome fresh food. Here you can find what's cooking in my Spanish kitchen, with inspiration from my Newfoundland roots!
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