I love a good yellow cake—whether it comes from a box or from scratch. The smell fills the house like no candle could ever hope to. It’s comfort food at its finest. And the best part is that yellow cake can be topped with just about anything, from powdered sugar to pudding, to decadent frosting. The sky is the limit with this versatile and truly delicious cake.
Here’s a recipe that will feed a lot of people. It’s a mix between a pound cake and a yellow cake, and I’m telling you, if you make one thing this season—let it be this. I made it today and can attest to the fact that it is lovely and delectable. The secret? Yogurt.
For this recipe you’ll need:
3 cups of all-purpose flour
1 1/2 cups of granulated sugar
1 1/4 cups of thick yogurt (use plain yogurt, place it in a paper towel in a bowl or a strainer and allow the juice to drain for 1-3 hours (or overnight) then add to recipe).
1/2 pound of butter + 1 Tablespoon, softened
1 1/2 tablespoons of baking powder
Zest of 1 lemon or 1 orange
Desired toppings: Powdered sugar, fruit, whipped cream, etc.
To make this recipe:
In a large bowl, mix the softened butter and granulated sugar until it is smooth and pale in color. Add the room temperature eggs, one at a time, and mix until combined well.
In a separate medium-sized bowl, combine the flour and baking powder. Add this mixture to the butter/egg mixture alternately with the yogurt, ending with the yogurt. Make sure the ingredients are fully incorporated. Lastly, add the zest.
Pour the batter into a greased 13×9 pan and bake in the preheated oven for 45-50 minutes. Cut into squares to serve.
**You may also add vanilla extract to this. Sour cream or cream cheese (softened) may be substituted for the yogurt as well.