Yogurt Cake Recipe | Chocolate & Zucchini

Step 1

Preheat the oven to 180° C (350° F) and line a round 25-cm (10-inch) cake pan with parchment paper.

Step 2

In a large mixing-bowl, gently combine the yogurt, eggs, sugar, vanilla, oil, and rum.

Step 3

In another bowl, sift together the flour, baking powder, baking soda, and salt.

Step 4

Fold the flour mixture into the yogurt mixture, mixing just until all traces of flour disappear -- don't overwork the dough.

Step 5

Pour the batter into the prepared cake pan, and bake for 30 to 35 minutes, until the top is golden brown and a cake tester comes out clean.

Step 6

Let stand for 10 minutes, then transfer to a rack to cool.

Step 7

Preheat the oven to 180° C (350° F) and line a round 25-cm (10-inch) cake pan with parchment paper.

Step 8

In a large mixing-bowl, gently combine the yogurt, eggs, sugar, vanilla, oil, and rum.

Step 9

In another bowl, sift together the flour, baking powder, baking soda, and salt.

Step 10

Fold the flour mixture into the yogurt mixture, mixing just until all traces of flour disappear -- don't overwork the dough.

Step 11

Pour the batter into the prepared cake pan, and bake for 30 to 35 minutes, until the top is golden brown and a cake tester comes out clean.

Step 12

Let stand for 10 minutes, then transfer to a rack to cool.