Ingredients
- All-purpose flour: 1 1/2 cups
- Granulated sugar: 1 cup
- Plain yogurt: 1 cup (full-fat recommended)
- Eggs: 3 large
- Vegetable oil: 1/2 cup
- Baking powder: 2 teaspoons
- Vanilla extract: 1 teaspoon
- Lemon zest: 1 teaspoon
Instructions
- Step 1: Preheat oven to 350°F (175°C). Grease and flour a 9-inch round cake pan.
- Step 2: In a large bowl, whisk together the flour and baking powder.
- Step 3: In a separate bowl, whisk together the yogurt, sugar, eggs, vegetable oil, vanilla extract, and lemon zest until well combined.
- Step 4: Gradually add the wet ingredients to the dry ingredients, mixing until just combined. Do not overmix.
- Step 5: Pour the batter into the prepared cake pan and bake for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean.
- Step 6: Let the cake cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely.
Notes
- Store leftover cake in an airtight container at room temperature for up to 3 days.
- To gently warm a slice, microwave it for 15-20 seconds to enhance its moistness.
- Serve with a dollop of whipped cream and fresh berries for a delightful dessert.
- For extra lightness, ensure your eggs are at room temperature and whisk the wet ingredients vigorously until slightly foamy.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American