Cake: Preheat your oven to 350 degrees F (180 degrees C) and place the oven
rack in the center of the oven. Butter, or spray with a non stick vegetable
spray, an 8 1/2 x 4 1/2 x 3 inch (21.5 x 11.5 x 7.5 cm) loaf pan. Line the bottom of the pan with
In a large bowl, stir or whisk
together the flour, baking powder, baking soda, and salt.
In another bowl, stir or
whisk together the eggs, oil, yogurt, and vanilla extract. Stir in the sugar.
Add the wet ingredients to the dry flour mixture. Stir to combine.
Scrape the batter into the prepared pan and smooth the top with the back of a
spoon or offset spatula.
Bake in preheated
oven for about 45 to 50 minutes
or until a toothpick inserted into the center of the cake comes out clean.
Remove from oven and place on a wire rack to cool for about 15 minutes before
removing from pan. The cake can be covered and
stored in the refrigerator for about five days or it can be frozen for about one
month. Defrost in the refrigerator overnight.
You can serve this cake plain,
or with a dollop of whipped cream, ice cream, or lightly sweetened yogurt.
Makes one loaf cake.
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Yogurt Pound Cake:
1 1/2 cups (195
grams) all purpose flour
(4 grams) baking powder
1/2 teaspoon (2 grams)
(2 grams) kosher salt
large eggs (100 grams out of shell), at room temperature
1/2 cup (120 ml/grams) flavorless oil (safflower, corn,
vegetable, or canola)
cup (180 ml/grams) whole milk plain yogurt, at room temperature
(4 grams) pure vanilla extract
plus 2 tablespoons (180 grams) granulated white sugar