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You can ditch the scales for this incredibly easy bake, as all ingredients are measured with the yoghurt pot.

It takes less than 10 minutes to get in the oven and the possibilities are endless, you could swirl through some jam, add fruit, or nuts. The yoghurt makes a lovely light and fluffy sponge, with a slight hint of tanginess.

Need something for the kids’ school bake sale? Guests coming over last minute? This will be your new go to recipe!

You’ll need;

  • 150g full fat yoghurt (I used lemon, you could use plain, or any flavour you like)
  • 2x pots of self raising flour
  • 1x pot of caster sugar
  • Half a pot of sunflower oil
  • Three medium eggs
  • Any add ins you like, I used a squeeze of lemon, some zest and a pot of white chocolate chips.


  • Add the yoghurt to a mixing bowl, then rinse and dry the pot
  • Add in all the other ingredients using the yoghurt pot to measure them (I added the oil last, so it didn’t make the pot sticky again!)
  • Stir to combine, and pour into a lined or well-greased loaf tin
  • Bake at 160 for 45-55 minutes, it’s done when a toothpick comes out clean. If it browns too quickly, cover with foil.