A soft and moist quick and easy yoghurt cake loaf made with simple pantry ingredients. Perfect for tea time or dessert.

Scale

250g all-purpose flour

180g granulated sugar

120ml vegetable oil

200g plain yoghurt

3 large eggs

2 teaspoons baking powder

1/2 teaspoon baking soda

1/4 teaspoon salt

1 tablespoon vanilla extract

1 tablespoon lemon zest (optional)

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1. Preheat oven to 170°C (340°F) and prepare loaf pan.

2. Whisk flour, baking powder, baking soda, and salt.

3. Beat eggs and sugar until pale.

4. Add oil, yoghurt, vanilla, and lemon zest.

5. Fold dry ingredients into wet mixture gently.

6. Pour into loaf pan and bake 45–55 minutes.

7. Cool before slicing.

Use room temperature eggs.

Do not overmix batter.

Store airtight up to 3 days at room temperature.