Every Day Yogurt Cake ~ Lauren Chattman

 DH asked what am I baking tonight ..... decided to make this

yogurt cake especially for him as he doesn't like chocolate....

Everyday Yogurt Cake

From the book Cake Keeper Cakes by Lauren Chattman

Copied the recipe off this site HERE!

Ingredients

	2	cups unbleached all-purpose flour
	1¼	cups sugar
	1	tsp. baking powder
	¼	tsp. baking soda
	¼	tsp. salt
	1	cup plain whole-milk yogurt or low-fat yogurt
	⅓	cup vegetable oil
	2	large eggs
	2	tsp. pure vanilla extract
	~	Confectioners’ sugar

Steps

1. Preheat the oven to 350 degrees. Grease the bottom and sides of a 9-inch cake pan and dust it with flour, knocking out any extra.
2. Whisk together the flour, sugar, baking powder, baking soda, and salt in a large mixing bowl. Whisk together the yogurt, oil, eggs, and vanilla in a medium mixing bowl. Pour the yogurt mixture into the flour mixture and stir until just moistened.
3. Scrape the batter into the prepared pan and bake until the top of the cake is light golden and a toothpick inserted into the center is clean, about 40 minutes.
4. Let the cake cool in the pan for about 5 minutes, invert it onto a wire rack, and then turn it right side up on a rack to cool completely. Dust with confectioners’ sugar, then slice and serve.
5. Store uneaten cake in a cake keeper or wrap in plastic and store at room temperature for up to 2 days.