Yogurt Cake with Honey

Instructions

1. Step 1

   Heat the oven to 175°C. Grease the cake pan with the butter and line its base with parchment paper.

   Ingredients used: 10.0 gr Butter

   Cookware: 8-inch (20 cm) cake pan, parchment paper

2. Step 2

   Whisk the flour, baking powder, and salt together until evenly combined.

   Ingredients used: 180.0 gr All-Purpose Flour, 8.0 gr Baking Powder, 2.0 gr Salt

   Cookware: Medium mixing bowl, whisk

3. Step 3

   In the large bowl, whisk the yogurt, eggs, 80 ml honey, vegetable oil, and vanilla until smooth.

   Ingredients used: 3.0 piece Egg, 80.0 gr Honey, 5.0 ml Vanilla Extract, 60.0 ml Vegetable Oil, 240.0 ml Yogurt

   Cookware: Large Mixing Bowl, whisk

4. Step 4

   Add the dry mixture to the yogurt mixture and fold just until no dry flour remains. Transfer the batter to the prepared pan and level the top.

   Cookware: 8-inch (20 cm) cake pan, flexible spatula, Large Mixing Bowl, Medium mixing bowl

5. Step 5

   Bake at 175°C until the cake is golden, springs back lightly, and a skewer inserted in the center comes out clean, 30–35 minutes.

   Timer: 30 min (fixed)

   Cookware: 8-inch (20 cm) cake pan

6. Step 6

   Cool the cake in the pan for 10 minutes, then turn it onto a wire rack and let it cool for another 30 minutes.

   Timer: 40 min (fixed)

   Cookware: 8-inch (20 cm) cake pan, wire rack

7. Step 7

   Whisk the remaining honey with the lemon juice, then drizzle the glaze over the cooled cake before slicing.

   Ingredients used: 40.0 gr Honey, 15.0 ml Lemon Juice

   Cookware: small bowl, whisk, wire rack