Description
As a passionate home cook, I find joy in creating dishes that not only taste delightful but also evoke warm memories. One such recipe that holds a special place in my heart is the Yogurt Cake. This cake is a true testament to the magic of simple ingredients coming together to create something extraordinary. I remember the first time I baked it; the aroma wafting through my kitchen was like a warm hug, inviting everyone to gather around the table.
Ingredients
Scale
- 1 cup plain yogurt
- 1 cup granulated sugar
- 3 large eggs
- 1/2 cup vegetable oil
- 1 teaspoon vanilla extract
- 1 1/2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- Zest of 1 lemon
- Juice of 1 lemon
Instructions
- Preheat the oven to 350°F (175°C) and prepare a 9-inch round cake pan.
- Mix the wet ingredients: yogurt and sugar, then add eggs, oil, and vanilla.
- Combine the dry ingredients: flour, baking powder, baking soda, and salt in a separate bowl.
- Fold the wet and dry ingredients together, adding lemon zest and juice.
- Pour the batter into the prepared pan and bake for 30-35 minutes.
- Cool the cake in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Notes
- Use room temperature ingredients for better mixing.
- Don’t overmix the batter to keep the cake light and fluffy.
- Check for doneness a few minutes before the suggested baking time.
- Store leftovers in an airtight container at room temperature for up to three days.
- This cake can be frozen for up to three months.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 210
- Sugar: 12g
- Sodium: 150mg
- Fat: 9g
- Saturated Fat: 1g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 40mg