If you’ve ever craved a cake that tastes like a comforting hug on a slow Sunday morning, Nigella Lawson’s yoghurt cake is your answer. It’s not flashy. There’s no sky-high frosting or sugar pearls. Instead, it’s a quiet marvel. simple, tender and somehow nostalgic even the first time you make it.
I discovered it on a rainy afternoon when scrolling aimlessly through her cookbook "How to Be a Domestic Goddess". half bored, half hungry. and landed on this unassuming recipe. What drew me in was its honesty. No bells, no whistles. Just yoghurt, flour, oil and a bit of sugar and yet it promised a light, almost cloud-like crumb and the kind of subtle tang that reminds me of tea breaks at my grandmother’s.
The yoghurt cake is a French-inspired classic – a kind of everyday cake, often made without fuss and measured with the very yoghurt pot itself. Nigella’s version is faithful to that idea but still undeniably hers: generous, inviting and deeply satisfying.
Nigella Yoghurt Cake Recipe
Ingredients Needed
Let me tell you. this is not one of those "run to a specialty shop for almond essence and rosewater" kind of cakes. I already had everything in my pantry and I bet you might too. Here’s what you’ll need:
- Plain yoghurt (full-fat is best) – 1 pot (about 125g)
- Vegetable oil – 1 pot (use the yoghurt pot to measure)
- Caster sugar – 2 pots
- Plain flour – 3 pots
- Baking powder – 2 teaspoons
- Vanilla extract – 1 teaspoon (I always go a little overboard here. vanilla is my weakness)
- Eggs – 3 large
Nigella’s recipe is based on the charming French method of using the empty yoghurt pot as a measuring cup. a humble reminder that good baking doesn’t require a scale, just a sense of rhythm and trust.
Optional (but highly recommended from my experience):
- Zest of a lemon or orange for a citrusy kick
- A pinch of salt to balance the sweetness
- Powdered sugar for dusting, because why not give it a pretty finish?
Equipment Needed
This is a minimalist baker’s dream. I made this in a kitchen the size of a postage stamp during my year living in a tiny London flat. no electric mixer, no fancy gadgets, just these:
- One mixing bowl
- A whisk or wooden spoon (I used a fork the first time and it worked just fine)
- A yoghurt pot for measuring
- A loaf tin or round cake tin (I used a battered old 8-inch round tin I inherited from a friend. it worked like magic)
- Baking paper or a bit of butter for greasing
Instructions To Make Nigella Lawson’s Yoghurt Cake
Here’s where the magic unfolds. and it is magic, because it takes barely 10 minutes to throw together and fills your kitchen with a warm, buttery scent that makes you feel like a better version of yourself.
- Preheat your oven to 180°C (350°F). Grease your cake tin and line the bottom with parchment if you like to play it safe (I always do. nobody likes a cake that won’t come out).
- Empty the yoghurt into a mixing bowl, then use the pot to measure out the oil and sugar. Pour those in and whisk until combined. The mixture will look glossy and slightly silky.
- Crack in the eggs, one at a time, whisking after each addition. Don’t panic if it looks a bit curdled. Mine always does and it turns out fine. that’s part of the rustic charm.
- Stir in the vanilla (and zest if you’re using it). At this point, the mixture smells like dessert already. Restrain yourself from dipping a finger.
- In a separate bowl (or not, if you’re lazy like me), mix the flour, baking powder and salt. Add this to your wet ingredients and fold gently until just combined.
- Pour the batter into your prepared tin. Give it a gentle tap on the counter to pop any air bubbles. Bake for about 30-35 minutes or until golden and a skewer comes out clean.
- Cool in the tin for 10 minutes, then transfer to a wire rack. I always dust it with icing sugar and slice it when it’s just barely warm. there’s something so comforting about that.
What I Learnt
The first time I made this cake, I learned two things:
One, baking doesn’t have to be stressful. You don’t need scales and mixers and precision to make something beautiful. You need good ingredients, a bit of attention and trust. in yourself and the recipe.
Two, simplicity is deeply satisfying. This cake doesn’t shout. It doesn’t try too hard. And yet, every time I’ve made it (and it’s been many times since), someone always leans back after a bite and says, ’God, that”s good”.
Once, I made it for a friend who was going through a breakup. I wrapped it in parchment, tied it with twine and left it on her doorstep. She texted me later that night and said, “That cake saved me today”. And I thought. that’s the power of something humble, homemade and heartfelt.
FAQs
What Makes Nigella Lawson’s Yoghurt Cake So Special?
It’s incredibly moist and easy to make. The yoghurt gives it a light texture, and the lemon zest adds a refreshing zing that makes it so addictive. Plus, you don’t need to worry about frosting-it’s perfect just as it is!
Can I Use A Different Flavor Of Yoghurt For This Cake?
Absolutely! Nigella’s recipe is versatile, so you can swap in a flavoured yoghurt, like vanilla or honey, to change it up a bit. I once tried it with coconut yoghurt, and it was so delicious!
Can I Make Nigella’s Yoghurt Cake Ahead Of Time?
Definitely! In fact, it actually gets even better the next day as the flavours settle in. Just keep it covered and it’ll stay fresh for a couple of days. But let’s be honest, it might not last that long!
