Citrus Yogurt Cake:
Preheat oven to 350 degrees.
Grease a loaf pan and line with parchment paper. Grease and flour. (I did not do any of that. I have a heavy glass loaf pan, which I just sprayed with Pam and called it a day. It worked fine.)
Mix one and a half cups of flour with two teaspoons of baking powder, and half a teaspoon of salt. Set aside.
Whisk together one cup Greek yogurt, one large eggs (I always use Eggbeaters, they work fine), 3/4 a cup of sugar, and half a teaspoon of vanilla extract.
Slowly add the dry ingredients into the wet ones. After that's all mixed together, add in half a cup of canola oil. (I used regular vegetable oil because that's what I had. Say it with me -- it worked fine.) This seems like it will NEVER incorporate, but it eventually does, just keep stirring!
Pour the batter into the prepared pan and bake for about 55 minutes.
While it's baking, juice three small oranges and set the juice aside. (I specifically wanted the texture to be smooth, so I also strained the juice.)
When the cake is done, allow it to cool for about five minutes or so and then pour the orange juice over the top. At first, it just sits there. But push the cake pan to the back of your cabinet and just let it sit for awhile. By the time the cake is completely cooled, it will have soaked up all the juice.
The recipe calls for unmolding the cake, but I just sliced it right in the loaf pan. It lifted right out. The slices are beautiful and moist and sweet and soooo yummy!
This is an easy recipe that will make people think you are hot stuff in the kitchen and that they should be impressed with your SKILLS. Try it, you'll like it!