Easy Yogurt Cake

Ingredient

3/4 cup plain yoghurt;
1 1/2 cups white sugar;
1/3 cup plus 1 tablespoon oil;
1 1/3 cups flour.
2 large eggs
• 1 teaspoon vanilla extract
• 2 ½ teaspoons baking powder
• 1 pinch salt

Directions

Preheat the oven to 350 degrees F (175 degrees C). Grease a 9-inch round springform cake pan.

Empty the yoghurt into a mixing bowl. Measure the oil, using the yoghurt container, and add to the yoghurt. Set aside. Rinse the yoghurt container and dry with a paper towel to continue using it as a measuring tool.

Add eggs, sugar, and vanilla extract to the yoghurt-oil mixture. Beat well until thoroughly combined. Add flour, baking powder, and salt. Stir until just combined; the batter will be thick. Pour into the prepared cake pan and spread to level the top.

Bake in the preheated oven until a toothpick inserted in the centre comes out clean, 25 to 30 minutes.

Note:

A 5 oz yoghurt container is equivalent to a 3/4 cup. If you would like to make this cake but do not have a 5 oz container, use the following measurements: 3/4 cup plain yoghurt; 1 1/2 cups white sugar; 1/3 cup plus 1 tablespoon oil; 1 1/3 cups flour.

Try adding your favourite flavours or additions. A great one is 1/2 yoghurt container mini chocolate chips! You could use lemon yoghurt and add lemon zest for a lemon yoghurt cake. The possibilities are endless! If you use a flavoured and sweetened yoghurt instead of plain, consider reducing the added sugar to 1 yoghurt container.

Source: allrecipes.com

Stay tuned to Mahekta Aanchal from 9am to 2pm on Radio Sargam with your Show host Sneh Chaudhry on 103.4FM in Suva to Nausori Corridor, Central Division, Nadi, Lautoka & Labasa, 103.2FM in Sigatoka, Coral Coast, Ba, Vatukoula, Tavua & Savusavu and 103.8FM in Rakiraki.