Ingredients
π₯ 1 cup plain yogurt (or Greek yogurt)
π₯ 1/4 cup granulated sugar
π₯ 2 large eggs
π₯ 1/2 cup vegetable oil (or melted butter)
π₯ 1/2 cups all-purpose flour
π₯ 1 teaspoon baking powder
π₯ Zest of 1 lemon or orange
π₯ 1 teaspoon vanilla extract
Instructions
π¨βπ³ Preheat your oven to 350Β°F (175Β°C). Grease a 9-inch round cake pan or a 9×5 inch loaf pan with butter or cooking spray. Set aside.
π¨βπ³ In a large mixing bowl, combine the yogurt and sugar. Whisk until the sugar is completely dissolved and the mixture is smooth.
π¨βπ³ Add the eggs one at a time, whisking well after each addition to ensure theyβre fully incorporated.
π¨βπ³ Next, pour in the vegetable oil (or melted butter) and mix until combined.
π¨βπ³ In a separate bowl, whisk together the flour, baking powder, and citrus zest.
π¨βπ³ Gradually add the dry ingredients to the wet mixture, stirring until just combined. Be careful not to overmix, as this can make the cake tough.
π¨βπ³ Stir in the vanilla extract until fully incorporated.
π¨βπ³ Pour the batter into the prepared cake pan, smoothing the top with a spatula.
π¨βπ³ Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
π¨βπ³ Allow the cake to cool in the pan for about 10 minutes before turning it out onto a wire rack to cool completely.
π¨βπ³ Once cooled, serve as is or dust with powdered sugar, top with fresh fruit, or drizzle with a simple glaze.
Notes
Use room temperature ingredients for best results. Don’t overmix the batter to keep the cake tender.
Nutrition
- Calories: 350
- Sugar: 8
- Sodium: 400
- Fat: 12
- Carbohydrates: 45
- Fiber: 5
- Protein: 15