6 pots cake

This is the easiest laziest sponge cake ever. Just use a pot of natural yogurt (125ml) as a measuring unit.

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Recipe 1:

Preheat oven at 180C static.

Mix the 3 eggs,  2 pots of sugar, 1 pot of oil and 1 pot of yogurt.

Add the 2 pots of self rising flour (or 1 pot and a 1/2 of all purpose flour, 1/2 pot of cornflour and 3tsp of baking powder), the grated peel of 1 lemon, and a little vanilla (seeds or extract).

Pour the batter in a buttered baking tin and bake at 180C for about 45 min.

Recipe 2:

1 cup of sugar
1 and 1/2 cups of self raising flour
1/2 cup vegetable oil
1/2 cup yougurt
2 eggs
grated peel of 1 lemon
1 tsp vanilla extract

Mix eggs, sugar, oil and yogurt.

Add the self rising flour , the grated peel of 1 lemon, and a little vanilla extract.

Pour the batter in a buttered baking tin and bake at 180C for about 45 min.

Recipe 3:

1 cup of sugar
1 and 1/2 cups of self raising flour
1/2 cup vegetable oil
1/2 cup yogurt
2 eggs
1 large courgette grated
1 cup frozen blueberries
grated peel of 1 lemon
1 tsp vanilla extract

Mix eggs, sugar, oil and yogurt.

Add the self rising flour, the grated peel of 1 lemon, and a little vanilla extract. Once the batter is smooth add the zucchini and mix well.  Add the blueberries and mix again.

Pour the batter in a buttered baking tin and bake at 180C for about 45 min.