Yogurt Cake

I stumbled across this really easy one bowl recipe from the blogger Dessert for Two that is so tasty.  Everything comes together in one bowl and you can serve it plain or add some toppings if you wish.  We added sliced fresh local strawberries which did dress this recipe up a bit.  This did not disappoint us at all and we will make it again real soon. 

Ingredients

1/2 cup oil (plain, neutral oil like canola or avocado oil)

3 large eggs

1 cup plain Greek yogurt with 2%-5% fat

1 tsp vanilla extract

2 tsp fresh lemon zest (from 1-2 lemons)

1 cup granulated sugar

1 1/2 cups all-purpose flour

2 tsp baking powder

1/2 tsp fine sea salt

Preheat the oven to 350, and lightly grease a 9-inch round cake pan. Line the bottom with a circle of parchment paper.

In a large bowl, whisk together the oil, eggs, yogurt, vanilla, lemon zest, and sugar. Whisk very well to combine.

Next, evenly sprinkle the flour, baking powder and salt over the surface and stir to combine. Ensure no streaks of flour are visible.

Pour into the baking pan, and bake for 40 minutes, or until a toothpick inserted in the center comes out with only moist cake crumbs, not wet batter.

Let cool in the pan for 10 minutes, invert over a wire rack, flip, peel off the parchment, and serve. You can decorate this with more plain Greek yogurt and sprinkles, if you like, but I typically serve it plain.