Ingredients
- 1 cup plain yogurt (Greek or regular)
- 3/4 cup granulated sugar
- 1/2 cup vegetable oil
- 3 large eggs
- 1 tsp vanilla extract
- 1 1/2 cups all-purpose flour
- 2 tsp baking powder
- 1/4 tsp baking soda
- 1/4 tsp salt
- Zest of 1 lemon (optional, for a fresh twist)
- Powdered sugar (for dusting)
Instructions
1️⃣ Preheat & Prep:
- Preheat your oven to 350°F (175°C).
- Grease and flour a 9-inch round cake pan or line it with parchment paper.
2️⃣ Mix Wet Ingredients:
- In a large bowl, whisk together yogurt, sugar, oil, eggs, and vanilla extract until smooth and creamy.
3️⃣ Combine Dry Ingredients:
- In a separate bowl, sift together flour, baking powder, baking soda, and salt.
- If you’re adding lemon zest, mix it into the dry ingredients now.
4️⃣ Blend Wet & Dry:
- Gradually fold the dry ingredients into the wet mixture. Stir until just combined — don’t overmix!
5️⃣ Bake:
- Pour the batter into your prepared cake pan.
- Bake for 35-40 minutes, or until a toothpick inserted in the center comes out clean.
6️⃣ Cool & Finish:
- Let the cake cool for about 10 minutes in the pan, then transfer it to a wire rack.
- Dust with powdered sugar before serving for that bakery-style finish.
✨ Tips for Extra Fluffiness:
- Make sure your ingredients (especially eggs and yogurt) are at room temperature.
- Don’t overmix the batter — gentle folding keeps it light and airy.
- For a fruity twist, try folding in blueberries or raspberries before baking.
Would you like me to add a variation, like a chocolate swirl or a citrus glaze? 🍋🍫✨