Bizcocho de Yogur (Spanish Yoghurt Cake)

Name: Bizcocho de Yogur (Spanish Yoghurt Cake)
Total time: 1 h
Cuisine: Spanish
Ingredients: 125g plain yoghurt; 3 eggs; 180g caster sugar; 120ml sunflower oil; 250g plain flour; 2 tsp baking powder; 1 lemon, zest only; 0.25 tsp salt; 1 tbsp icing sugar, for dusting

The cake every Spanish child grows up on: a light, moist lemon sponge made with a pot of yoghurt and oil.

Time1 hr
LevelEasy
Costabout £0.22 a head
Oven180°C (160°C fan)

Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.

10 slices

Ingredients

Tick what you need to buy. It goes on your shopping list.

125 gplain yoghurt
3eggs
180 gcaster sugar
120 mlsunflower oil
250 gplain flour
2 tspbaking powder
1lemonzest only
¼ tspsalt
1 tbspicing sugarfor dusting

Method

1
Heat the oven to 180°C (160°C fan). Grease and line a 900 g loaf tin or a 20 cm round tin.
2
Whisk the eggs and sugar in a large bowl for 3 minutes until pale and thick.
3
Whisk in the yoghurt, oil and lemon zest.
4
Sift in the flour, baking powder and salt, and fold in gently until just combined.
5
Pour into the tin and bake for 40 to 45 minutes until golden and a skewer comes out clean.
42 min
6
Cool in the tin for 10 minutes, then turn out. Dust with icing sugar once cool.

Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.