FRENCH YOGURT CAKE

I so rarely bake, but I came across this simple enough recipe that I thought even I couldn't mess it up. It's a classic French recipe for kids, that uses yogurt and then the container to measure out the rest of the ingredients. Brilliant, easy, and delicious.

RECIPE (adapted from Bringing Up Bebe)

2 six-ounce containers of plain, whole milk yogurt (OR 6 oz equals 3/4 cup, you can use that to measure the rest of the ingredients as well.)

2 eggs

1 or 2 containers of sugar (I used one and it was good, not too sweet, but next time I might use 1 and a half, or dust the top with sugar when baking)

1 tsp. vanilla extract

Just under 1 container vegetable oil (I had grapeseed oil on hand so I used that)

4 containers of flour (I used Bob's gluten free baking flour and it worked great)

1 and a half tsp baking powder

1 to 2 containers of chocolate chips, berries, etc. Instead of those options I used the zest of one lemon, and then squeezed the juice into the wet ingredients. Loved it and would do that again.

DIRECTIONS:

Preheat oven to 375. Mix the wet ingredients in a large bowl (yogurt, eggs, sugar, vanilla, oil, lemon juice and lemon zest). Mix the dry ingredients in a separate bowl (flour and baking powder). Pour the dry ingredients into the wet ingredients and stir until just combined. Bake for 35 minutes. Enjoy!