This is a very easy cake to make, where you basically just throw everything in a bowl and mix it, and it is very tasty! I usually do this when I don't have much time to bake.

While preparing for the day I would give birth, I was cleaning out the refrigerator. I always have yogurt in my refrigerator, so I wanted to figure out a way to use it up.After cracking the egg, put the bowl on a kitchen scale. Weigh the yogurt as you add it, then stir. Weight the sugar as you add it, and stir round and round. Doing it like this means that you can weigh the ingredients while mixing, and save time. Recipe by chikappe

It’s easy and full of flavor recipe. Most moist cake with a very few ingredients . You don’t need any electric gadgets for this recipe . #cookwithhina

Since I love yogurt cake, I modified a soufflé recipe to make this.All you need to do is mix. Recipe by mimiko10

I was wondering if I could make my own yogurt egg jelly cake, so I tried making it. The fluffy and juicy texture is the best . The taste is extremely simple lol. When I increased the amount of egg yolk and added in honey, it plumps up nicely, but overall it is better to just leave the ingredients for the yogurt egg jelly as-is . I rewrote the recipe because I learned that it might swell up and then shrivel too much in December 2008, so I added memos in the steps.*12.2008* I received a tip that this will swell up and then shrivel. I bought a hand mixer, and understood the reason when I tried using it. It seems that overwhipping the eggs seems to be the source of the problem. After adding in the skim milk in Step 2, using a hand mixer to whip it even at a low speed will overwhip it and make the meringue hard. For those of you using a hand mixer, please use an egg beater in Step 2 without using the hand mixer and please just lightly mix it. For 12 cm [4.7 in]x15cm paper carton or newspaper (half the size) mold 12 cm in diameter. Recipe by twin-twin

I tried to come up with a recipe to use canned fruit. I decided to use them to flavour an ice cream cake recipe that I had already uploaded.Use whatever brand of canned fruits you like. The surface of the cake will be a bit wobbly when you take it out of the tin but if you freeze it again, it'll come out fine. If you line the tin with cling film whilst the cake freezes, it will make it easier to take out afterwards but may make the surface of the cake bumpy, so I recommend not lining it. Recipe by Akito mama

I simplified the steps of another recipe.No matter how many times I make this cake, it's always delicious.Adjust the oven temperature and time according to your oven. It tastes best if you bake until the tips of the apples are golden brown. Remove the cake from the pan after the cake has cooled.You can add cinnamon, liquor (rum) to your taste, and it will be delicious too. Recipe by Akkorin mama

When I was little, my mother often made me this cake. She measured with a yogurt container. I've made this a few times and the taste is the same, but it turns out moister.Just mix. Except for the flour, you can mix all the ingredients at once. Bake at a low temperature to keep it moist and prevent scorching. If you grate the lemon peel for zest, it produces bitterness suitable for adults. So, please adjust to your liking. For 18-20 cm [7.1-7.9 in] round mold. Recipe by Arushione

This is a perfect cake to enjoy in the evening with a cup of hot coffee or hot tea.

This is very simple yogurt cake that made with whole wheat flour and coconut oil.