Moist Yogurt Cake

Name: Moist Yogurt Cake
Yield: 6 servings
Cuisine: American
Ingredients: 2 Eggs; 100 grams Plain yogurt; 70 grams Sugar; 50 grams Vegetable oil; 1 tbsp Lemon juice; 100 grams Cake flour; 1 tsp Baking powder

cookpad.japan @cookpad_jp

While preparing for the day I would give birth, I was cleaning out the refrigerator. I always have yogurt in my refrigerator, so I wanted to figure out a way to use it up.

After cracking the egg, put the bowl on a kitchen scale. Weigh the yogurt as you add it, then stir. Weight the sugar as you add it, and stir round and round. Doing it like this means that you can weigh the ingredients while mixing, and save time. Recipe by chikappe

While preparing for the day I would give birth, I was cleaning out the refrigerator. I always have yogurt in my refrigerator, so I wanted to figure out a way to use it up.

cookpad.japan @cookpad_jp

While preparing for the day I would give birth, I was cleaning out the refrigerator. I always have yogurt in my refrigerator, so I wanted to figure out a way to use it up.

Saved

Ingredients

6 servings

2Eggs
100 gramsPlain yogurt
70 gramsSugar
50 gramsVegetable oil
1 tbspLemon juice
100 gramsCake flour
1 tspBaking powder

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Steps

1

Crack and egg open into a bowl and beat with a whisk. Add the yogurt and mix round and round. Add the sugar and mix round and round again. Swirl in the oil. Add the lemon and stir until it's all mixed together.
2

Sift the cake flour and baking powder into the batter. Fold to combine with a rubber spatula.
3

Pour the batter into a pound cake pan and bake in an oven preheated to 180℃ for 40 minutes. When a toothpick inserted into the center comes out clean, it is done.