Yogurt Cake

1 cup whole milk plain yogurt
1/3 cup vegetable or olive oil
2/3 cup sugar
Zest of one lime, lemon, or orange, or 1 teaspoon maple flavoring
1/4 cup lime, lemon, or orange juice, or maple syrup (use only 1/3 cup sugar)
2 eggs
1 2/3 cups all-purpose flour, or 1 cup all-purpose flour and 2/3 cup oat flour
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/8 teaspoon salt

Heat the oven to 350° F. Grease the sides of a 9-inch round cake pan or springform pan with oil or butter.  Line the bottom with parchment paper if the pan is not springform.

In a large mixing bowl, whisk together the yogurt, oil, sugar, zest or flavoring, and juice.  Add the eggs one by one, whisking well after each addition.  Sift flour, baking powder, baking soda, and salt together, right over the yogurt batter.  Stir with a spoon until just combined.

Pour the batter into the prepared cake pan and bake for 35 to 40 minutes, until the top is golden brown and a knife inserted in the center comes out clean.  Transfer the pan to a cooling rack and let stand for 10 minutes.  Run a knife around the pan to loosen.  If using a springform pan, unclasp the sides; otherwise, flip the cake onto a plate and flip it back on the back.  Serve slightly warm or at room temperature.

The cake keeps very well for up to three days, wrapped in plastic at room temperature.

Makes one 9-inch cake.


From Smitten Kitchen, with some changes