Greek Yoghurt Tea Cake

Ingredients:

• 1 cup Attiki Greek Yoghurt (full-fat or low-fat, depending on your preference)

• 1 ½ cups plain flour

• 1 cup granulated sugar

• 2 large eggs

• ½ cup vegetable oil (or melted butter)

• 1 tsp vanilla extract

• 1 ½ tsp baking powder

• ¼ tsp baking soda

• A pinch of salt

• Zest of 1 lemon (optional, for added flavor)

• Powdered sugar (for dusting, optional)

Instructions:

1. Preheat the oven to 350°F (175°C) and grease or line a 9-inch round cake pan with parchment paper.

2. Mix the wet ingredients: In a large bowl, whisk together the Attiki Greek Yoghurt, sugar, eggs, oil, and vanilla extract until smooth. If you're using lemon zest, add it here.

3. Combine the dry ingredients: In a separate bowl, sift together the flour, baking powder, baking soda, and salt.

4. Fold the dry ingredients into the wet: Gradually add the dry ingredients to the wet mixture, stirring gently to combine. Be careful not to overmix—just stir until everything is incorporated.

5. Bake: Pour the batter into the prepared cake pan and spread it evenly. Bake for about 30-35 minutes or until a toothpick inserted into the center comes out clean.

6. Cool and serve: Allow the cake to cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely. Once cooled, dust with powdered sugar if desired.

Enjoy your fluffy and moist Greek yoghurt cake! It’s perfect for serving with tea or as a light dessert.