This cake is guaranteed to stay moist and not to dry out and is a good way to use lots of eggs. I make it here in Egypt in really hot, dry weather and it can actually be left sitting out on the counter just covered with a towel for several days and not get dry at all:
5 eggs
1/2 cup yogurt
1/2 cup milk
3/4 cup vegetable oil or butter or margarine
2 cups flour
1/4 teaspoon baking soda
1 teaspoon baking powder
1 3/4 cups sugar
1 vanilla packet
This simple cake can be mixed and baked in a single pan. Beat eggs in pan and stir in yogurt, milk and oil. Add the dry ingredients to the liquid ingredients gradually, stirring after each addition with a fork to incorporate. This can be done with an electric beater as well. Bake at 350F for 30-40 minutes, until golden brown and a fork inserted in center comes out clean.
PS-My guess is as good as yours how much vanilla extract to substitute. Here vanilla is sold in powdered form in envelopes but maybe 1 tsp would work.
5 eggs
1/2 cup yogurt
1/2 cup milk
3/4 cup vegetable oil or butter or margarine
2 cups flour
1/4 teaspoon baking soda
1 teaspoon baking powder
1 3/4 cups sugar
1 vanilla packet
This simple cake can be mixed and baked in a single pan. Beat eggs in pan and stir in yogurt, milk and oil. Add the dry ingredients to the liquid ingredients gradually, stirring after each addition with a fork to incorporate. This can be done with an electric beater as well. Bake at 350F for 30-40 minutes, until golden brown and a fork inserted in center comes out clean.
PS-My guess is as good as yours how much vanilla extract to substitute. Here vanilla is sold in powdered form in envelopes but maybe 1 tsp would work.
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