Yogurt Cake

Adapted from Chocolate & Zucchin´s Daily Adventures in a Parisisn Kitchen,this has become a family favourite and easy enough for the toddlers to help out with. They look so cute and proud helping out the padres bake!

Ingredients:
1/3 cup vegetable oil, plus 1 teaspoon to grease pan
1 cup of plain yogurt, or vanilla flavoured in a pinch
1 cup sugar
2 large eggs
1 tablespoon vanilla extract
juice of one lemon, optional
1 2/3 cups all-purpose flour
1 1/2 teaspoons baking powder
1 teaspoon baking soda
pinch of salt

Directions:
Pre-heat oven to 350ºF or 3/4 hot on an Argentine oven (you must live here to understand this). Grease pan including sides. Dust with flour.

In a large bowl mix yogurt and sugar, and add one egg at a time, beating. I like to follow with the lemon juice, vanilla, baking soda, baking powder than the oil. Beating in each ingredient one at a time.

Sift the flour into the above mixture then gently beat in, but do not over stir. Add batter to cake pan and bake for 20 minutes. Then check for doneness. You may need 5 to 10 minutes more depending on the caprichiosoness of your Argentine oven. Do not over bake. Let cool if you can, before eating.