- 1 tablespoon Greek yoghurt
- 2 tablespoons milk
- 1 egg yolk
- 1/2 teaspoon vanilla extract
- 1/3 cup sugar
- 1/2 cup self raising flour
- 50g butter, softened
Preheat oven to 180oC. Grease 1 petite loaf pan (2 cup capacity) with vegetable oil or butter.
Mix yoghurt and milk in a small bowl, whisk in egg yolk and vanilla.
Place sugar and flour in a medium bowl and mix well. Add butter and half the yoghurt mixture. Beat with hand mixer on low speed until the ingredients are moistened. Increase speed to medium and beat until the mixture has lightened in colour and slightly increased in volume, approximately 45 seconds.
Pour in the remaining yoghurt mixture and beat until well blended.
Spoon the batter into the prepared tin and bake until a skewer inserted into the centre comes out clean, about 30 minutes.
Allow the cake to cool in the pan for 10 minutes, then remove the cake from the pan.
Serve warm or cold.
- Mix 1 tablespoon sultanas into the batter prior to spooning into tin
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