Yogurt Cake
A friend shared this recipe with me, the first year I was married, almost 18 years ago. I was amazed by it's simplicity, and how the ingredients were measured with the little yogurt pot! It's a lovely cake to have after school, for when the kids come home. I usually make it on weekends, for breakfast, it's great with a cup of tea or coffee. Cakes don’t get easier than this!
1 pot (125g) of natural yogurt or flavored (1/2 cup)
1 pot of vegetable oil
2 pots of sugar
3 pots of flour
3 eggs
1/2 teaspoon salt
2 teaspoons of baking powder
2 teaspoons of vanilla extract or almond
Preheat your oven at 180°C //350
In a bowl, empty the natural yogurt pot or a fruit yogurt it will flavor your cake!
Then add all the ingredients measuring them with the empty yogurt pot and mix everything with a whisk until you get a lump free mixture.
Pour the mixture into a prepared small cake pan (sprayed or greased and floured). Bake for 30-35 minutes, until the cake feels springy to the touch and a toothpick or cake tester inserted into the center comes out clean. Do not overbake.
1 pot (125g) of natural yogurt or flavored (1/2 cup)
1 pot of vegetable oil
2 pots of sugar
3 pots of flour
3 eggs
1/2 teaspoon salt
2 teaspoons of baking powder
2 teaspoons of vanilla extract or almond
Preheat your oven at 180°C //350
In a bowl, empty the natural yogurt pot or a fruit yogurt it will flavor your cake!
Then add all the ingredients measuring them with the empty yogurt pot and mix everything with a whisk until you get a lump free mixture.
Pour the mixture into a prepared small cake pan (sprayed or greased and floured). Bake for 30-35 minutes, until the cake feels springy to the touch and a toothpick or cake tester inserted into the center comes out clean. Do not overbake.
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