Spruced Up Vanilla Cake

• 2 sticks soft butter (plus more for greasing)
• 1 1/2 cups superfine sugar
• 6 large eggs
• 2 1/3 cups all-purpose flour
• 1/2 teaspoon baking soda
• 1 cup plain fat-free yoghurt
• 4 teaspoons vanilla extract
• 2 tablespoons confectioners' sugar

1. Preheat the oven to 350u0b0F and put a baking sheet in at the same time. Butter or oil your large, regular or fir-tree shaped bundt tin (2.5 litres capacity / 21/2 quart capacity) very, very thoroughly. (I use oil-sodden kitchen paper.)
2. Either put all the ingredients except the confectioners' sugar into the processor and blitz together; or mix by hand or in a freestanding mixer as follows:- Cream together the butter and sugar in a mixing bowl until light and fluffy.- Add the eggs one at a time, whisking each one in with a tablespoon of flour.- Fold in the rest of the flour, and add the baking soda, the yogurt and vanilla extract.
3. Pour and spoon the mixture into your greased tin and spread about evenly.
4. Place the tin on the preheated baking sheet in the oven and cook for 45-60 minutes until well risen and golden. After 45 minutes, push a skewer into the centre of the cake. If it comes out clean, the cake is cooked. Let it sit out of the oven for 15 minutes.
5. Gently pull away the edges of the cake from the tin with your fingers, then turn out the cake, hoping for the best.
6. Once cool, dust with the confectioners' sugar pushed through a small sieve, to decorate: think fresh snowfall on the alps.
7. MAKE AHEAD TIP:
8. Make the cake, turn out and leave to cool. Wrap in clingfilm and foil and store in an airtight container for up to 2 days.
9. FREEZE AHEAD TIP:
10. Make, wrap and freeze the cake for up to 3 months. Thaw overnight in a cool room.

butter, sugar, eggs, flour, baking soda, yoghurt, vanilla, sugar

Taken from www.epicurious.com/recipes/member/views/spruced-up-vanilla-cake-52622191 (may not work)