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Yogurt Cake

This recipe comes from Dinner On the Porch by Jim Voltz

Preparation

You will need a 9-inch round or square, deep cake pan for this recipe.  It does not do well in two shallow pans and then stacked.

  1. Preheat oven to 350 degrees Fahrenheit
  2. Grease a 9-inch round or square, deep cake pan with butter
  3. Put the following into a large mixing bowl:
    • ½ cup plain yogurt
    • 1 cup sugar
    • 1½ cups flour
    • 2 large eggs
    • 1 Tbls Safflower oil
    • 1 tsp baking soda
    • Pinch of salt
    • ¼ cup fresh orange juice
    • ¼ tsp pure vanilla extract
  4. Mix well by stirring with a wire whisk
  5. Pour into greased cake pan and lightly drop on table to release any air bubbles from batter.
  6. Bake for 15 to 20 minutes until a toothpick inserted in center comes out clean.
  7. Remove from oven, prick a few holes in the top with a fork and pour ¼ cup fresh orange juice over cake
  8. Let cool for 10 minutes and turn out onto a wire rack to cool to room temperature.

To serve:  Lightly dust the cake with confectioners sugar sifted through a strainer and serve at room temperature.