“The beauty of this yogurt cake lies in its simplicity and versatility. With a moist crumb and a slight tang from the yogurt, it’s a cake that can easily adapt to any flavor profile. The addition of lemon zest gives a refreshing citrus undertone, while the basic recipe allows for endless customization. Whether you prefer a plain slice with a dusting of powdered sugar or a more decadent version topped with fruit and cream, this yogurt cake is a delightful treat that suits any palate. It’s perfect for breakfast, dessert, or a snack, making it a staple recipe in any home baker’s collection.”
Ingredients:
- 1 1/2 cups (190g) all-purpose flour
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 3/4 cup (150g) granulated sugar
- 1/2 cup (120ml) vegetable oil
- 1 cup (240g) plain Greek yogurt
- 3 large eggs, at room temperature
- 1 teaspoon vanilla extract
- Zest of 1 lemon (optional for a citrus flavor)
- Powdered sugar for dusting (optional)
Instructions:
- Preheat the Oven: Start by preheating your oven to 350°F (175°C). Grease a 9-inch round cake pan or line it with parchment paper to ensure easy removal of the cake after baking.
- Mix Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, and salt. This will help evenly distribute the baking powder throughout the flour, ensuring the cake rises evenly.
- Combine Wet Ingredients: In a large mixing bowl, beat the sugar and vegetable oil together until well combined and smooth. Add the yogurt, eggs, and vanilla extract, and mix until everything is fully incorporated. If using lemon zest, add it at this stage for a subtle hint of citrus.
- Incorporate Dry Ingredients: Gradually add the dry ingredients to the wet mixture, stirring gently with a spatula or a whisk until just combined. Be careful not to overmix, as this can lead to a denser cake. The batter should be smooth but not overworked.
- Bake the Cake: Pour the batter into the prepared cake pan, spreading it out evenly with a spatula. Tap the pan gently on the counter to remove any air bubbles that may have formed in the batter. Place the pan in the preheated oven and bake for 30-35 minutes, or until a toothpick inserted into the center of the cake comes out clean.
- Cool and Serve: Allow the cake to cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely. Once cooled, dust with powdered sugar if desired. Slice and serve plain, or with a dollop of whipped cream and fresh berries for an extra special treat.
