2 six-ounce containers of plain whole-milk yogurt (use the empty containers to measure other ingredients)
2 cups sugar (or just one, depending on how sweet you like it)
1 teaspoon vanilla
Just under 1 container of vegetable oil
4 containers flour
1 1/2 teaspoons baking powder
Creme fraiche, enough to dollop (optional)
Preheat the oven to 180°C.
Use vegetable oil to grease a 9-inch round cake pan or loaf pan.
Gently combine the yogurt, eggs, sugar, vanilla, and oil. In a separate bowl, mix the flour and baking powder. Add the dry ingredients to the wet ingredients; mix gently until ingredients are just combined (don’t overmix). You can add two containers of frozen berries, a container of chocolate chips, or any flavoring you like.
Bake for 35 minutes, then five minutes more if the cake doesn’t pass the knife test. It should be almost crispy on the outside, but springy on the inside. Let it cool. The cake is delicious served with tea and a dollop of crème fraîche.