Ingredients
Scale
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup plain Greek yogurt
- 1 cup granulated sugar
- 1/2 cup unsalted butter, softened
- 3 large eggs
- 2 teaspoons vanilla extract
- Zest of one lemon (optional for a citrus twist)
If you’re feeling adventurous like Ouma often was, try swapping the plain yogurt for a flavored one, such as vanilla or lemon, to add a different dimension to the cake. Just be sure to adjust the sugar accordingly to balance the sweetness.
Instructions
- Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan.
- In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
- In a large bowl, cream the butter and sugar together until light and fluffy, about 3 minutes. This step always reminds me of Mama Lou, who insisted that patience here was key to the cake’s airy texture.
- Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract and lemon zest if using.
- Gently fold in the dry ingredients alternately with the yogurt, beginning and ending with the flour mixture, until just combined. Be careful not to overmix—Ouma always said a gentle hand makes for a tender crumb.
- Pour the batter into the prepared cake pan, smoothing the top with a spatula.
- Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean. Let the cake cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International