Orange Yogurt Cake

Well, it’s that time of year again. Dishes sit unwashed, laundry wrinkles, forgotten in the dryer,  kids run around half dressed while I get lost in the yard and garden. I feel like just signing off for the next few months, but in an effort to find balance and maintain some sort of house hold structure I thought I would share this yummy cake we made for Easter.

I like to make cakes, but they rarely come together as planned, but this one did…so it’s a keeper. I first saw the recipe in a Greek cookbook my daughter brought home from the library. Before I had a chance to make it, the book was returned and I lost the copy I’d made. So I looked around on the internet and found this one that looked really similar. Only problem was that it was on Martha Stewart. com, and really, as much as I struggle with baking cakes, what makes me think I could make something of Martha’s. But, it did look really easy, so  I just made a few changes and doubled it (come on Martha, if your going to make cake….make some cake). But if you trust Martha more than me, click on over…I’ll never know :)

Orange Yogurt Cake
2 cups all-purpose flour, sifted (I never sift)
1 1/4  cup sugar
1 tsp baking powder
1/4 tsp baking soda
1/2 tsp salt
1 cup plain whole-milk yogurt (none of that low fat stuff)
1/2 cup vegetable oil
zest from one orange (try to find organic…lots more flavor and no hidden nastys)
juice from one orange (hint, hint…use the same one you zested)
2-3 eggs
1 tsp vanilla extract
powdered sugar for dusting

Preheat oven to 350. Butter 2 8-inch round cake pans.  Add everything in order stirring a little after each addition. When all is added, stir just until well mixed. Easy to do by hand, and doesn’t  take long.
Bake until toothpick comes out clean, about 25 min. Let them cool for 5-10 min, then carefully dump out on wire rack. Dust with powdered sugar. It’s good warm or cool. Martha adds a little orange garnish that looks tasty, but I didn’t have time for.

And now I’m off to dig a 3X3 foot hole for a new tree…