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Yogurt Pound Cake
Pan 22x9x6 in height (cm)
Eggs 3
Sugar 190g
Vegetable oil 110ml (sunflower seed oil, canola oil can be used)
Vanilla extract 1 tsp (can be substituted with 1/2 tsp of vanilla paste)
Plain yogurt 200g
All purpose flour 210g
Baking powder 1 Tbsp (15g)
Salt 1/4 tsp

Please prepare ✔️
Prepare all ingredients at room temperature.
Grease the pan and line with parchment paper, for easy removal.
Preheat the oven to 170 degrees.

1. Put room temperature eggs in a clean bowl and whisk well for about 1 minute. Then add sugar and mix evenly.
2. Add oil, vanilla extract, and plain yogurt and mix.
3. Sift all remaining dry ingredients and add them to the batter. Mix well until no lumps are visible. (Be careful not to over mix at this point. The texture of the cake may become heavy.)
4. Bake in an oven preheated to 170 degrees for about 35-40 minutes.
5. Test the baked cake with a toothpick and leave it to cool. After about 20-30 minutes, take it out of the pan and place it on a cooling rack.

How to Store
Once completely cooled, the cake can be stored at room temperature for 3 days or in the freezer for about 3 months after sealing.

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