Ingredients
π₯ 1 cup plain yogurt
π₯ 3/4 cup granulated sugar
π₯ 2 large eggs
π₯ 1/3 cup vegetable oil
π₯ 1 teaspoon vanilla extract
π₯ 1 teaspoon citrus zest
π₯ 1 1/2 cups all-purpose flour
π₯ 2 teaspoons baking powder
Instructions
π¨βπ³ Preheat oven to 350Β°F
π¨βπ³ Grease a 9-inch round cake pan and line it with parchment paper
π¨βπ³ In a large bowl, mix the yogurt and sugar until fully combined
π¨βπ³ Add the eggs one at a time, beating well after each addition
π¨βπ³ Then stir in the oil, vanilla, and citrus zest
π¨βπ³ Finally, fold in the flour and baking powder until just incorporated
π¨βπ³ Pour the batter into the prepared pan and bake for 30-35 minutes
π¨βπ³ When the edges pull away from the pan and a toothpick comes out clean, it’s done
π¨βπ³ Let it cool in the pan for 10 minutes before turning out
Notes
Cold butter isn’t needed for this recipe, as the yogurt’s moisture is what matters most. Don’t overmix the flourβit creates gluten and makes the cake tough. If the top browns too quickly, tent with foil. Serve with fresh berries or whipped cream. Store in an airtight container for up to 3 days or freeze for up to 1 month.
Nutrition
- Calories: 320
- Sugar: 24
- Sodium: 40
- Fat: 16
- Carbohydrates: 42
- Fiber: 1
- Protein: 5