Yogurt Pound Cake: Preheat your oven to 350 degrees F (180 degrees C) and place the oven rack in the center of the oven. Butter, or spray with a non stick vegetable spray, an 8 1/2 x 4 1/2 x 3 inch (21.5 x 11.5 x 7.5 cm) loaf pan. Line the bottom of the pan with parchment paper.

In a large bowl, stir or whisk together the flour, baking powder, baking soda, and salt.

In another bowl, stir or whisk together the eggs, oil, yogurt, and vanilla extract. Stir in the sugar. Add the wet ingredients to the dry flour mixture. Stir to combine. Scrape the batter into the prepared pan and smooth the top with the back of a spoon or offset spatula.

Bake in preheated oven for about 45 to 50 minutes or until a toothpick inserted into the center of the cake comes out clean. Remove from oven and place on a wire rack to cool for about 15 minutes before removing from pan. The cake can be covered and stored in the refrigerator for about five days or it can be frozen for about one month. Defrost in the refrigerator overnight.

You can serve this cake plain, buttered, or with a dollop of whipped cream, ice cream, or lightly sweetened yogurt.

Makes one loaf cake.

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