Cardamom & Yogurt Cake

I’ll admit, I’m not ready to let go of summer yet, much as I do love autumn & all of its wonderful shades, I’m a summer baby & simply adore the sunshine & the heat (why I live in Wales then, I do not know!). At least though, late summer & early autumn bring a wonderful range of stone fruit, berries, apples & pears as one last farewell to fresh & colourful produce before the winter takes hold & we’re back relying entirely on the pantry again. Whilst I’m still using up plenty of late summer bits from the garden & allotment right now, I am trying to ease myself into autumn, slowly.

Cardamom & Yogurt Cake

I’m starting simple, before everything is made of pumpkin & spices, I thought I’d pick just one spice to make a simple cake with. A cake which will go well with the colourful fruits I have to hand right now without being overpowering or just full of cinnamon & nutmeg (we’re not there yet!). Most recipes I create in kitchen are based around whatever I have to hand in the moment & this cake is cardamom & yogurt cake is no different. Made using plenty of yogurt this cake has such a beautifully light & moist crumb, a good hit of cardamom adds fragrance & sweetness whilst still remaining relatively plain & simple enough to serve or top with just about anything. Obviously, I’ve topped mine with some seasonal fruit to add one last burst of colour but, this lovely bundt cake can be left plain or topped with whatever you like, plus it’s one of those any time of year recipes which is great when you’ve got little left in the pantry.

Cardamom & Yogurt Cake

(makes one 23cm bundt cake)


  • 225g butter
  • 250g granulated sugar
  • 3 eggs
  • 1 1/2 tsp vanilla extract
  • 360g plain flour
  • 3 tsp baking powder
  • 3/4 tsp bicarbonate of soda
  • 2 tbsp cardamom
  • 240g yogurt
  • 50ml milk


  • Begin by adding the butter & sugar to large bowl & use a spoon or a hand mixer to beat the two together until light & fluffy
  • Next, add the eggs to the bowl, adding one at a time & between between each addition
  • Add the vanilla to the bowl & stir through
  • Next, sift half of the dry ingredients into the bowl & mix until just combined
  • Add half of the yogurt to the bowl & beat again
  • Repeat the process, adding the remaining dry ingredients & yogurt to the mixture & beating between each addition
  • Finally, add the milk to the bowl & beat until everything it smooth & well combined
  • Pour the mixture into a well greased 23cm wide bundt tin & tap the tin on a few times to release any air bubbles
  • Bake the cake as 180C for 45-50 minutes until well risen & a skewer inserted into the centre of the cake can be removed cleanly without any cake batter attached
  • Leave the cake to cool in its tin for 10 minutes before releasing a leaving to cool on a cooling rack

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