Yogurt cake

Preparation

1. 1

   Preheat the oven to 180 °C (350 °F) and butter a tin (or line it with parchment).

2. 2

   Empty the yogurt pot into a large bowl and keep the empty pot: it's your measuring cup for the whole recipe.

3. 3

   Add the sugar and eggs to the yogurt, then whisk until well combined.

4. 4

   Add the flour and the melted, cooled butter, and mix just enough to get a smooth, lump-free batter (don't overmix, to keep the cake soft).

5. 5

   Pour the batter into the tin and bake for 30 to 35 minutes: it's done when a knife inserted in the centre comes out clean.

6. 6

   Let cool for 10 minutes before turning out onto a rack.