Yogurt Cake – Quick and Easy Recipe

Quick and Easy Recipe: Yogurt Cake

Yogurt Cake it doesn’t need a mixer or more than one bowl — or more than 10 minutes, for that matter. And its tangy, fluffy texture is just a perfect pair for summer berries.

This Yogurt cake is a snap to make and perfect to serve with a mound of juicy fresh berries on top. Personalize it to your taste by using both almond and vanilla extracts as called for, or use 1 teaspoon of either on its own.

Ingredients:

• 1 1/2 cups full-fat yogurt
• 2/3 cup olive oil
• 1 1/4 cup sugar
• 3 eggs
• 1 teaspoon vanilla
• 2 1/2 cups all-purpose flour
• 2 1/2 teaspoons baking powder
• 3/4 teaspoon baking soda
• 1/2 teaspoon salt
• Pinch freshly ground nutmeg

Directions:

1. Heat the oven to 350°F ( 175° C ) Grease a 9-inch ( 22 cm ) springform pan lightly with baking spray or oil, and line the bottom with parchment.
2. Whisk together the yogurt, olive oil, sugar, eggs, and vanilla. Add the flour, baking powder, soda, salt, and nutmeg right into the liquids and stir just until no lumps remain.
3. Pour the batter into the cake pan and bake for 50 to 60 minutes, covering with foil at the end if the top is browning. When a tester comes out clean, transfer the cake to a cooling rack and let it cool for 10 minutes before removing it from the pan.

Source www.thekitchn.com