Please note: To make the cake in this you’ll need to double the cake recipe only. All other measurements are enough to fill, crumb coat and finish decorating the cake.
Preheat a fan-forced oven to 140°C / 275°For a conventional oven to 160°C / 320°F. Spray a loaf tin 25cm x 10cm (10 x 4inch) and a square baking tin 20 x 20cm (8 x 8 inch) with oil spray and line the bottom and sides with baking paper. Set aside.
Add the flour, sugar, baking powder and salt to a large mixing bowl and mix with a hand mixer until well combined.
Next, add the softened butter and mix on low speed until the mixture reaches a crumbly, sand-like texture.
Add the eggs, milk, oil, Greek yoghurt, and vanilla, and mix on low speed until all the dry ingredients are incorporated.Scrape down the side of the bowl and mix for another 20 seconds.
Fill the loaf tin about 3/4 of the way with batter and then add the remaining batter to the square tin. Bake for 50–60minutes (the loaf will take about 30-40 minutes), or until a toothpick inserted in the middle of the cake comes out clean. If the toothpick is coated with wet batter, continue baking for 10 minutes at a time until fully baked.
Allow the cakes to cool to room temperature in the tins, then chill them in the fridge overnight.