This recipe could not be missed here on the blog, but I needed to make it again just to take at least one picture to illustrate.
I had a container of plain yogurt in the fridge and thought “It is now that the yogurt cake goes to the blog.” The measuring cup used is the container of yogurt. In Brazil, the container has 170g. But if you have a smaller one, as the ones here in England, that’s not a problem… just follow the same recipe and reduce the number of eggs proportionally. I’ve been making this cake for quite some time and I don’t believe a cake can be simpler than this. And it is delicious. Light and fluffy! It’s good for any time of the day… breakfast, afternoon snack, or before bedtime. Try it!
Measurement cup = yogurt container (170g)
- 4 eggs
- 1 cup plain yogurt
- ½ cup corn oil
- 2 cups caster sugar
- 2 cups flour
- 1 tbsp of baking powder
Beat all the ingredients in a blender and pour into a cake tin with a hole in the middle of 23cm diameter, greased and floured.
Bake in a preheated oven (180 º C) for about 40 minutes. Cool and unmold.