Cake Pops are the greatest thing when it comes to a treat that is easy to eat. Cake Pops the invention of Angie Dudley who has a wonderful blog called bakerella.com which has recipes for cakes, pies, ...

Yogurt is a secret ingredient used in a variety of cakes to create a super moist, light, and fluffy texture. It adds a special something, a hint of tangy lusciousness to every bite! The fun part is ...

This cake has summer garden party written all over it. It’s fresh and bright with a good tang from the yogurt and pops of bright raspberries in both the sponge and filling. I like to use a really ...

This recipe from Matthew Evans is a variation on a Greek-inspired yoghurt cake. The raspberries tend to sink into the batter a bit as the cake rises, leaving a beautifully coloured and textured result ...

Pre-heat oven to 180ºC. Line a 26cm X 10cm loaf tin with baking paper. Sift flour and spice together then stir through the sugars. In a separate bowl combine eggs, yoghurt, oil, vanilla, lemon zest ...

1. Preheat your oven to 180 degrees, fan or equivalent. Line a 2lb loaf tin with parchment paper. 2. If you are using a yoghurt carton, measure out all the dry ingredients in the carton first. 3.

Have you ever been haunted by a recipe? There is a cake recipe -- with delectable photos and videos -- on the internet that has haunted me for years. I first saw it on Instagram back in 2022, and I ...

I had a lovely yogurt and raspberry cake in a delightful café, The Field Kitchen in Nettlebed, near Henley, and couldn’t get it out of my head. This is my version. You do have to eat the cake quickly ...

Greek yogurt is one of our favorite ingredients to sneak into recipes. It adds a protein boost to dips and dressings, and it ...