Vanilla Yogurt Cake

*Vanilla Yogurt Cake*
8 to 10 slices

 Deliciously dense, moist, and fabulous with a triple Vanilla whammy! If you like vanilla cakes, this one's for you!

210g plain flour (1 1/2 cups)
2 tsp baking powder
1/4 tsp fine sea salt
225g of vanilla yogurt (1 cup)
191g of sugar (1 cup)
3 large free range eggs, beaten
1 tsp vanilla paste
120 ml of vegetable oil (1/2 cup)

For the first glazing:
1/2 tsp vanilla paste
63g of sugar (1/3 cup)
60ml of water (1/4 cup)

For the final glaze:
130g of icing sugar, sifted (1 cup)
1 1/2 TBS milk
1 tsp vanilla paste

Preheat the oven to 180*C/350*F/ gas mark 4.   Butter an 8 1/2 inch by 4 1/2 inch loaf pan.  Line with baking paper.  Set aside.

Sift together the flour, baking powder, and salt into one bowl.  Whisk together the yogurt, sugar, eggs and vanilla in another bowl.  Slowly whisk the dry ingredients into the wet ingredients until incorporated.  Fold in the vegetable oil until it is well combined.  Pour into the prepared baking tin and bake for 50 to 60 minutes, until a toothpick inserted in the centre comes out clean.

While the cake is cooking, whisk together the first glazing ingredients in a saucepan over medium heat, stirring until the mixture is completely clean.  Set aside.

Allow the cake to cool in the pan for 10 minutes.   Tip out onto a wire rack and while the cake is still warm, pour the glazing mixture over top allowing it to soak in.  Cool completely. (You may want to have a piece of paper underneat the rack to catch any drips and make clean up easier.)

Combine the icing sugar, milk and vanilla paste for the final icing glaze and pour over the cooled cake.  Allow to set before cutting into slices to serve.
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