This Cake Uses a Yogurt Cup to Measure Everything

By Bigger Bolder Baking · 90 min

Ingredients

Instructions

1. Preheat the oven to 350°F (180°C). Butter a 9 x 5 inch (23 x 12 cm) loaf pan and line it with parchment.
2. Put the yogurt into a large bowl. Use the empty container to measure the oil and add it to the yogurt.
3. Whisk in the eggs, vanilla and lemon zest until fully combined.
4. Rinse and dry the container, then use it to measure the sugar and mix it in.
5. Measure the flour with the container, then fold in the flour, baking powder and salt until a smooth batter forms.
6. Spread the batter evenly in the prepared pan.
7. Bake for about 60 minutes, until golden and a tester inserted in the centre comes out clean.
8. Cool in the pan for 10 minutes, then move to a wire rack to cool completely.
9. Whip the cream to soft peaks. Dust the cake with powdered sugar just before serving, and top with a dollop of cream and fresh berries.

Summarized from Bigger Bolder Baking's video. Watch it for the details.

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