Ingredients - serves 8

1 pot (125g) of plain yoghurt
2 pots (240g) caster or granulated sugar
100g eggs (2)
1/2 pot (60ml) neutral oil (such as sunflower)
3 pots (240g) plain (all-purpose) flour, sifted
5g baking powder, sifted
Zest 1 organic orange or lemon, and/or 1 vanilla pod / 1 tsp vanilla extract
Pinch salt

Extra butter and flour for cake tin

Method

Place the yoghurt in a bowl, add the eggs, sugar, vanilla and lemon or orange zest (if using) and whisk together.

Add the oil and whisk in. In a separate bowl, weigh together the flour and baking powder and sift. Add to the cake mixture and whisk in.

Butter and flour the loaf pan. Preheat the oven to 180°C/355°F (fan oven) or 200°C/390°F (conventional oven). Bake for 20 minutes then reduce the temperature to 160°C/320°F (fan oven) or 180°C/355°F (conventional oven). Bake for a further 30 minutes, or until a knife inserted comes out clean.

Your cake will keep at room temperature for 3-4 days. It can also be frozen for up to a month.