Every home baker dreams of a simple yet spectacular cake that comes together in minutes and fills the kitchen with an irresistible aroma. This traditional English cake is exactly that – a foolproof recipe that guarantees a moist, tender crumb and delightful flavor in just a few easy steps.
Ingredients
US Measurements
- 2 large eggs
- 1/2 cup (100g) granulated sugar
- Pinch of salt
- 1/2 cup (120ml) vegetable oil
- 1/2 cup (120g) plain yogurt
- 1 1/2 cups (180g) all-purpose flour
- 2 1/2 teaspoons (10g) baking powder
- 2 tablespoons lemon juice
- 3 tablespoons candied fruit
Metric Measurements
- 2 eieren
- 100g suiker
- Snufje zout
- 120ml olie
- 120g yoghurt
- 180g bloem
- 10g bakpoeder
- 2 eetlepels citroensap
- 3 eetlepels gekonfijt fruit
Step-by-Step Instructions
- Prepare the Batter In a large mixing bowl, whisk eggs and sugar until light and fluffy. Add salt and continue mixing.
- Add Wet Ingredients Gradually incorporate oil, yogurt, and lemon juice. Mix until smooth and well combined.
- Combine Dry Ingredients In a separate bowl, sift together flour and baking powder. Fold dry ingredients into wet mixture gently.
- Add Candied Fruit Carefully fold in candied fruit, distributing evenly throughout the batter.
- Bake Transfer batter to a 26x10cm (10×4 inch) greased baking dish. Bake at 175°C (350°F) for 30-35 minutes until a toothpick comes out clean.
Nutritional Information
- Calories: Approximately 250-300 per slice
- Protein: 4-5g
- Carbohydrates: 35-40g
- Fat: 12-15g
- Fiber: 1g
Cooking Time
- Prep Time: 5 minutes
- Baking Time: 30-35 minutes
- Total Time: 35-40 minutes
- Servings: 8-10 slices
Expert Cooking Tips and Tricks
- Use room temperature ingredients for smoother batter
- Don’t overmix to keep the cake tender
- Check doneness with a toothpick inserted in the center
- Let cake cool completely before slicing
Variations and Substitutions
- Fruit Variations: Replace candied fruit with fresh berries
- Dairy-Free: Use almond or coconut yogurt
- Gluten-Free: Substitute all-purpose flour with gluten-free blend
- Flavor Additions: Add vanilla extract or orange zest
Frequently Asked Questions
Q1: Can I freeze this cake? Yes, wrap tightly and freeze for up to 3 months.
Q2: What if I don’t have candied fruit? Use dried fruits, chocolate chips, or nuts as alternatives.
Q3: How do I keep the cake moist? Store in an airtight container and avoid over-baking.
Q4: Can I reduce the sugar? Reduce to 80g, but it might affect texture and sweetness.
Q5: What size pan can I use? A 9×5 inch loaf pan or 8-inch square pan works well.
Storage and Make-Ahead Tips
- Room Temperature: 2-3 days in airtight container
- Refrigeration: Up to 5 days
- Freezing: Wrap well, freeze up to 3 months
Enjoy this delightful English cake that proves delicious desserts don’t have to be complicated!