brief: recipe for yoghurt cake

1 Cup of plain yoghurt(regular or Greek)

1 cup of sugar

3 large eggs

1/2 Cup of vegetable oil or melted butter

1 1/2 Cup of all-purpose flour

2 teaspoons of baking powder

1/2 teaspoon of baking soda

1/4 teaspoon of salt

Zest of 1 lemon (optional for added flavour)

Pre-heat your oven at 360°F or 175°C. Grease and flour an 8-inch round cake pan or line with parchment paper.

In a large mixing bowl combine the yoghurt and sugar. Whisk until smooth and well combined. Add the egg one at a time beating well after each addition. Stir in the vegetable oil and vanilla extract until fully incorporated.

In a separate bowl, sift together the flour, baking powder, baking soda and salt.

Gradually add the dry ingredients to the wet ingredients, stirring gently until just combined. Be careful not to over mix. If using lemon zest,fold in at this stage.

Pour the batter into the prepared cake pan. Smooth the top with a spatula. Bake in the preheated oven for 30-35 minutes,or until a toothpick inserted into the center comes out clean.

Allow the cake to cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely.

For a simple glaze, mix 1 cup powdered sugar with 2-3 tablespoons lemon juice or milk until smooth. Drizzle over the cooled cake. Although this step is optional.

Serve the yogurt cake plain or with a dusting of powdered sugar. Add fresh berries or a dollop of whipped cream for a delight touch. For a more decadent treat, serve with a scoop of vanilla ice cream.