I’ve been making this cake for years. It’s so good and easy to prepare. It always turns out moist and flavorful. I also love its versatility. If you don’t have margarine or butter, you could substitute butter-flavored Crisco shortening, or even use cooking oil if you’re really desperate. You could bake it in a loaf pan instead of a bundt pan if you want a more traditional “butter cake” look. I like to make small loaves of this cake (as pictured below) to give to my neighbors during the holidays.
You could also exchange the flavorings and use lemon extract and lemon yogurt to make a delicious lemon cake that goes great with a nice cup of hot tea. Hmmm……. I wonder….. what if we tried orange extract and orange yogurt, or strawberry extract and strawberry yogurt, or almond extract and plain yogurt?….. The possibilities are endless, don’t you think?
YOGURT CAKE
- 1 cup margarine or butter
- 2 cups sugar
- 3 eggs
- 1 tsp. vanilla extract
- 2¼ cups all purpose flour
- ½ tsp. baking soda
- ½ tsp. salt
- 1 8-oz. container vanilla yogurt
- Preheat oven to 325ºF. Grease and flour a 10-inch bundt pan.
- Sift together the flour, baking soda and salt. Set aside.
- In a large bowl, cream together the margarine and sugar until light and fluffy.
- Beat in eggs one at a time, then stir in the vanilla extract.
- Alternately beat in flour mixture and yogurt until just incorporated. Do not over mix. It’s okay if batter is still lumpy.
- Pour batter into prepared pan and bake for 55-60 minutes or until toothpick inserted in center comes out clean.
- Allow to cool 10 minutes, then turn out onto a wire rack.
- Carefully flip cake over and let cool completely.
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