Ingredients
Scale
- 1 ½ cups all-purpose flour
- 1 ½ teaspoons baking powder
- ¼ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup (1 stick) unsalted butter, softened
- 1 ¾ cups granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup plain yogurt (full-fat recommended)
Instructions
- Step 1: Preheat oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan.
- Step 2: In a medium bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
- Step 3: In a large bowl, cream together the softened butter and sugar until light and fluffy. Beat in eggs one at a time, then stir in the vanilla extract.
- Step 4: Gradually add the dry ingredients to the wet ingredients, alternating with the yogurt, beginning and ending with the dry ingredients. Mix until just combined; do not overmix.
- Step 5: Pour batter into the prepared pan and bake for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean.
- Step 6: Let the cake cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely.
Notes
- Store leftover cake in an airtight container at room temperature for up to 3 days, or freeze for longer storage.
- For a warm, comforting treat, gently reheat a slice in the microwave for 15-20 seconds or until heated through.
- Serve this cake with a dollop of fresh whipped cream and a sprinkle of berries for an extra touch of sweetness and elegance.
- To achieve maximum fluffiness, make sure your butter is truly softened and your eggs are at room temperature before creaming them together with the sugar.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American