Yogurt Cake

A quick, one-bowl cake that is unfailingly moist with a tender crumb, perfect for busy evenings or relaxed weekends.

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Preheat the oven to 180°C (350°F). Grease a 9-inch round cake pan and line the bottom with parchment paper.
In a large bowl, whisk the plain yogurt, granulated sugar, eggs, neutral oil, vanilla extract, and lemon zest until smooth, about 30–60 seconds.
In a separate bowl, sift or whisk together the all-purpose flour, baking powder, and salt for 20–30 seconds.
Add the dry mixture to the wet ingredients in two additions, folding gently until just combined.
Pour the batter into the prepared pan and smooth the top. Bake for 32–38 minutes or until a toothpick inserted in the center comes out with a few moist crumbs.
Cool the cake in the pan on a rack for 10 minutes, then carefully remove it from the pan to cool completely.
Once cool, dust with powdered sugar or brush with a simple lemon glaze before serving.

For best results, measure flour by weight. Avoid overmixing the batter to maintain a tender crumb.