Instructions
- Preheat the oven: Set to 350°F (175°C). Grease and flour a round or square 9-inch cake pan for easy release.
- Mix wet ingredients: In a large mixing bowl, combine the yogurt, sugar, and oil, whisking until smooth. Add the eggs, one at a time, whisking well after each addition. Stir in the vanilla extract.
- Combine dry ingredients: In a separate bowl, sift together flour, baking powder, baking soda, and salt.
- Blend ingredients: Gradually add the dry ingredients to the wet mixture, folding gently until just combined. Be careful not to overmix, as it may result in a denser cake.
- Bake: Pour the batter into the prepared pan and bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean.
- Cool: Let the cake cool in the pan for about 10 minutes before transferring to a wire rack to cool completely.
Topping Ideas
- Berry Compote: A mixture of strawberries, blueberries, and raspberries adds a burst of fruity freshness.
- Lemon Glaze: Combine powdered sugar and lemon juice for a sweet-tart topping.
- Honey and Nuts: Drizzle honey over the cake and sprinkle with chopped pistachios or almonds for a beautiful finish.
Final Thoughts
This Creamy Yogurt Cake is a versatile and timeless dessert that’s both rich and refreshing. Whether served plain or with a topping, each slice brings a comforting and flavorful experience. Perfect for brunch, tea time, or a cozy dessert after dinner, it’s bound to be a hit! Enjoy this creamy, dreamy delight!
