Yogurt Cake Recipe

I don't know about you, but I'm already having one of those Mondays that feels like a Monday. So I think I'll make some yogurt cake later- it takes about 5 minutes, I don't even measure the ingredients really, and it tastes delicious. Definitely the kind of pick-me-up I need!

• 1 6-8oz. container of yogurt (blueberry or vanilla recommended)
• 2 cup flour
• 1 cup sugar
• 1/2 cup oil
• 1 egg
• 2 tsp baking powder
• 2 tsp baking soda
• dash of salt
• 1 tbsp lemon juice (optional)
• 1 tsp vanilla (optional)

1. Preheat oven to 350 degrees, grease an 8x8 pan.
2. Dump the yogurt into your mixing bowl. Save the container.
3. One at a time, use the yogurt container to measure quantities of sugar and flour equal to the amount if yogurt you used.
4. Add other dry ingredients and mix.
5. Use the yogurt container to measure approximately half as much oil as the yogurt quantity.
6. Add egg, and if desired, vanilla and lemon juice.
7. Mix batter and pour into greased 8x8 pan and bake at 350 degrees for approximately 30 minutes or until top is goldeny brown and knife cones out clean.

Use any kind of yogurt you want, and feel free to add nuts if you like them. I usually eyeball the ingredients and it comes out great, except one time when I put in way too much baking soda (like several tablespoons...the box slipped). Double or triple the recipe and use a 9x13 if you want a bigger cake.