Weve all had moments when a cake craving strikes and youre not prepared.
Let this tender yogurt cake be the answer.
It uses pantry ingredients to create a no-frills, fluffy, moist, and barely sweet cake.
Lori Rice
This is a humble, homey, delicately sweet treat that will become a household favorite.
Its a little bit like the French version of pound cake.
Its flavored simply like pound cake too, with just a splash of vanilla.
Lori Rice
Its tender and fluffy, barely sweet, and has a wonderful hint of tang from the yogurt.
In fact, I actually prefer it on day two, once the texture softens even more.
My favorite simple twist is to add fresh lemon zest to the batter for added brightness.
Lori Rice
Almond extractmakes for a lovely vanilla extract substitute, if you have it and enjoy its marzipan-like flavor.
Or try stirring a handful of chopped chocolate into the batter.
While not traditional, theres no denying its a family-pleasing addition.
Lori Rice
Storing Tips
This cake keeps exceptionally well.
Store it well wrapped on the counter for up to 5 days.
Alternatively, it can be frozen for up to 2 months.
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Defrost it on the counter overnight before serving at room temperature.
Preheat the oven to 350F.
Whisk in the yogurt, oil, and vanilla extract.
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To the bowl with the wet ingredients, whisk in the baking powder and kosher salt.
Add the flour and stir with a rubber spatula until just combined and all of the flour is incorporated.
(A few small lumps in the batter are fine, be sure to not overmix.)
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Transfer the batter to the prepared pan and use a spatula to spread it out evenly.
Dust with powdered sugar, if desired, before slicing and serving.
Lori Rice
Lori Rice
Lori Rice
