You might think of yoghurt as a breakfast food, but did you know it’s also an excellent baking ingredient? It’s creamy, which brings a beautiful moist texture, and tangy, which cuts through sweetness. And its acidity helps activate baking soda and give your bakes a fluffy, light rise. Give it a try this weekend!

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Lemon yoghurt cake

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A simple, quick, delicious cake for your go-to folder.

Rhubarb muffins

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Got a glut of rhubarb? Try these fruity muffins.

Baked yoghurt tart with toasted muesli base

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Two breakfast classics combine for a lighter take on a baked cheesecake.