1/2cupoil (125 ml)any neutral tasting oil. I used canola.
1teaspoonvanilla extract
1 1/2cupsflour (180 grams)
1 1/2teaspoonsbaking powder
1/4teaspoonsalt
1/4teaspoonnutmegSee Notes
3large eggs
Instructions
Grease a 9-inch cake pan or loaf pan and preheat oven to 350 degrees F (180 degrees C).
In a mixing bowl, whisk together 1 cup of plain yogurt, 1/2 cup of oil, 3/4 cup of sugar and 1 teaspoon of vanilla extract. You could use a handheld whisk or an electric beater.
Add in one and a half cups of flour, one and a half teaspoons of baking powder, 1/4 teaspoon salt and 1/4 teaspoon nutmeg. Beat together until just combined.
Add 3 eggs one at a time, whisking every time you add an egg to incorporate it into the batter.
Pour the batter into the prepared pan. Bake in preheated oven for 35 minutes until golden brown and a toothpick inserted into the middle of the cake comes out clean.
Let the cake cool then remove from pan, slice and serve.
Notes
1. I love adding freshly grated nutmeg to baked goods because it adds amazing flavor! I have whole nutmegs in my kitchen and I highly recommend you get some because the flavor is more intense than pre-ground nutmeg.That said, if you don't have nutmeg, you could flavor this cake with the zest (rind) of one lemon, one lime or one orange. OR you could totally leave out the additional flavor and your cake will still taste great!2. For the best yogurt cake make sure the yogurt and eggs are at room temperature. 3. You could use flavored/sweetened yogurt in this recipe. If you do that just make sure you reduce the sugar content so the yogurt cake isn't too sweet.