When I was pregnant with my little girl, I spent a fair amount of time watching cooking shows (that’s probably the reason why she is such a good eater!! and yes it’s her adorable hand in the picture below, trying to steal a sugar butterfly), one of my favorite cooks is Nigella Lawson, amazing results with little effort and easy execution.
I saw this cake and tried it, it’s amazing! It is worth investing in a very good tin which will make such a difference when turning the cake out and will make it look so special, even if it is only a simple vanilla cake! I bought mine on sale, so keep your eyes open, save a lot of money.
Let me give you the ingredients, nothing fancy, you probably have everything at home!
- 225 g of room temperature butter
- 300 g of sugar
- 6 eggs
- 300 g of plain flour
- 1/2 teaspoon of baking soda
- 1 teaspoon of vanilla extract
- 1/2 teaspoon of grounded cinnamon
- 250 g of (non-fat) yogurt
- I use the kitchen aid with the whisk to mix the batter: mix 225 grams of room temperature (or softened in the microwave) butter with 300 grams (yes indeed!) of sugar until nice and creamy.
- Add 6 eggs (it is a rich cake, but totally worth it, believe me!) and whisk together.
- Add then 300 grams of flour and half a teaspoon of baking soda, as well as a teaspoon of vanilla extract (a good one is expensive but goes a long way!). I also add half a teaspoon of grounded cinnamon to the original recipe.
- Last but not least add 250 g of non-fat yogurt (works with whole fat too).
- Put the batter in your lovely tin and bake in the preheated oven for 40-45 minutes at 180 degrees.
- Let it cool down for 10-15 minutes, turn it over on a nice cake stand and decorate with icing sugar (or even better vanilla sugar) when it has completely cooled down (here in Singapore it will never really cool down, but, you know, room temperature will do!), add sugar butterflies or other decorations, if you feel like. It’s going to be a success, for sure!
Looking for something lighter? How about my Buttermilk cake?