This recipe has to be one of my favourite recipes of all time! Our Grandma Bessie’s Orange Yoghurt Cake is tasty, moist and very easy to create!
A family recipe that has been passed down over the generations, the traditional Orange Yoghurt Cake recipe is still going strong today. I was fortunate enough to sample this cake from the creator of the recipe, thank you Grandma Bessie! I loved it from the first slice and asked if I could have the recipe to bake it at home myself. From Great Grandma Bessie to Grandma Jean & now me, this delicious cake has been baked in our family for many decades! It may be an old recipe but it works! Bake after bake you will open the oven door to a golden topped cake that has risen beautifully, smells amazing and once cooled it tastes delicious too! Everyone who has tried this orange yoghurt cake comments on how lovely and moist it is, and trust me, it really is a great tasting, moist cake.
It’s officially Afternoon Tea Week (14th-20th Aug) which is a great excuse for you to give this recipe a try. For those who enjoy baking but struggle to find time to do home baking then this recipe is written for you. Although it takes about an hour to cook once the cake is in the oven you can crack on with other jobs. It is a doddle to make and to make things even easier and quicker for you, simply use the yoghurt pot to measure all the dry ingredients.
Baking our Grandma Bessie’s Orange Yoghurt Loaf Cake couldn’t be easier. Go on, give it a try & sample this legendary cake for yourself;
Grandma Bessie’s Orange Yoghurt Cake
1 Orange Yoghurt (Approx 150g pot)
3 Cartons Self Raising Flour*
2 Cartons Caster Sugar*
2 Large Eggs – Beaten
115g Melted Butter
*Use the yoghurt pot/carton to measure dry ingredients.
Pre heat oven to 145℃.
Line and grease a loaf tin (Approx 23cmx12cmx6cm) with baking parchment. This will help you lift the cake out easily once baked.
Melt the butter in the microwave, being careful not to overheat.
Simply mix all the ingredients together until combined.
Bake for 1hour or until the top is springy to touch and a skewer inserted into the middle of the cake comes out clean.
Use the yoghurt pot to measure the dry ingredients. Keep a spare yoghurt pot to one side, it’s really handy to have a spare!
Sprinkle with flaked almonds on the top before cooking to add a delicious crunchy texture to the top of cake.
Add a handful of raisins or cherry’s to the cake mixture for a tasty fruit packed yoghurt loaf cake.
Try different flavoured yoghurts, apricot and peach yoghurt loaf cake is lovely too!
Don’t be tempted to change the core ingredients of this recipe. The traditional recipe is faultless! However, mixing up the yoghurt flavours and adding a few raisins makes for a lovely variation too.
Thank you to the ‘Boardley Bakers’ in our family for allowing me to share this wonderful recipe for everyone to enjoy!