1 cup of whole milk plain unsweetened yogurt (two 4oz tubs)
1 cup sugar
1/2 cup vegetable oil
2 cups all-purpose flour
1 tablespoon baking powder
1 teaspoon vanilla paste/extract
1 tablespoon light rum
Preheat oven to 350° F (180° C), line bottom of a round ten-inch cake pan with parchment paper and grease the sides.
In a large mixing-bowl, gently combine yogurt, eggs, sugar, vanilla, oil and rum.
In another bowl, sift together flour and baking powder.
Add flour mixture into yogurt mixture,blend together ... don't overwork the dough.
Pour batter into prepared cake pan, bake for 30 to 35 minutes, until top is golden brown and cake tester comes out clean.
Let stand for ten minutes, transfer onto rack to cool.
NOTES - This cake is not too sweet so eat it for breakfast, dessert, an afternoon snack, any time at all
Pairs Well With
Saw this recipe on www.chocolateandzucchini.com
We can all use more yogurt in our diets ... and another excuse to eat cake!!