Clotilde Dusoulier'S Yogurt Cake (Gâteau Au Yaourt)

• 250 milliliters (1 cup) whole milk plain yogurt
• 2 large eggs
• 160 grams (3/4 cup plus 1 scant tablespoon) sugar (1 1/2 yogurt tubs-see headnote)
• 1 teaspoon vanilla extract
• 80 milliliters vegetable oil (1 scant yogurt tub-see headnote)
• 250 grams (2 cups) all-purpose flour (4 yogurt tubs-see headnote)
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1 pinch salt

1. Heat the oven to 350u0b0 F and line a round 10-inch cake pan with parchment paper.
2. In a large mixing bowl, combine the yogurt, eggs, sugar, vanilla, and oil.
3. In another bowl, whisk together the flour, baking powder, baking soda, and salt.
4. Fold the flour mixture into the yogurt mixture, mixing only until all traces of flour disappear. Be careful not to overwork the dough.
5. Pour the batter into the pan and bake for 30 to 35 minutes, until the top is golden and a tester comes out clean.
6. Let stand for 10 minutes, then transfer to a rack to cool completely.

milliliters, eggs, sugar, vanilla, vegetable oil, flour, baking powder, baking soda, salt

Taken from food52.com/recipes/71580-clotilde-dusoulier-s-yogurt-cake-gateau-au-yaourt (may not work)