Vancouver, May 2016
Ladies!!!! Today we’re going to make a yogurt cake…remember like the ones we used to make at school?! FUN! Instead of using the yogurt cup, I used a measuring cup to make it easier to write the recipe. It’s so good! I tried to make a glaze which epically failed- so this recipe does without.
This is nice, fluffy cake- very simple and very tasty.
Ingredients (serves 8):
- 1 ½ cups of all-purpose flour
- 2 tsp baking powder
- ¾ tsp salt
- 1 cup of sugar
- Zest of one lemon
- ¾ cup goat yogurt (I used full fat)
- ½ cup vegetable oil
- 2 large eggs
- ½ tsp vanilla extract
Ready for this super easy recipe?! It’s going to be fast 🙂
Preheat your oven to 350 Fahrenheit (180 Celsius)
In a medium bowl blend flour, baking powder and salt. Put aside.
In a large bowl, put your sugar and zest. Using your fingers, rub the zest into the sugar to get the oils into the grains. Then, whisk in the yogurt, vegetable oil, eggs and vanilla extract until well mixed. FOLD in the dry ingredients- do not over stir. As with muffins, fold until mixed…expect lumps.
Pour into a loaf tin and bake in your oven 55- 70 mins. Your cake is cooked when a knife inserted the middle comes out clean.