This vanilla yogurt cake is a delightful treat that's moist, fluffy, and easy to make. The combination of plain yogurt and vanilla extract gives it a rich flavor, while the icing drip adds a touch of sweetness. Perfect for tea time or as a dessert, this cake is baked to perfection in just 20-25 minutes. It's a simple yet satisfying recipe that will leave everyone asking for seconds.
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Preheat the oven to 170°C (338°F). Grease and line an 8×8 inch (20×20 cm) baking pan.
In a mixing bowl, cream together the butter and sugar until light and fluffy.
Add the vegetable oil and eggs, one at a time, beating well after each addition.
Mix in the plain yogurt and vanilla extract until well combined.
Sift together the plain flour and baking powder, then gradually fold it into the wet mixture until a smooth batter forms.
Pour the batter into the prepared baking pan and spread it evenly.
Bake in the preheated oven for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
Allow the cake to cool completely in the pan before removing it.
In a small bowl, mix the powdered sugar with 1 tablespoon of milk. Add an additional tablespoon of milk if needed to achieve the desired consistency.
Drizzle the icing over the cooled cake and let it set before serving.
Ensure all ingredients are at room temperature for a smoother batter.
Do not overmix the batter to avoid a dense cake.
For a more pronounced vanilla flavor, use high-quality vanilla extract.
Adjust the icing consistency by adding more milk or powdered sugar as needed.
Can I use Greek yogurt instead of plain yogurt?
Yes, Greek yogurt can be used as a substitute, but it may result in a slightly denser texture.
Can I use self-raising flour instead of plain flour?
Yes, but omit the baking powder if using self-raising flour.
How do I store the cake?
Store the cake in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days.
Can I freeze the cake?
Yes, wrap the cake tightly in plastic wrap and store it in the freezer for up to 3 months. Thaw at room temperature before serving.
What can I use instead of vegetable oil?
You can substitute vegetable oil with melted butter or any neutral-flavored oil like canola oil.
Hello! I'm Fousi,and I am a mother of two. I love to cook and create new recipes and I'm so excited to share them with you! I'm going to be posting new recipes as possible and hope you'll try my recipes and give your valuable comments and ratings.
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