Yogurt cake

Why didn't I know this cake existed?

You know those times where you're sitting at home and your sweet tooth hits you so hard that it's like a physical reaction and you have to have something sweet RIGHT NOW OR YOU WILL DIE? (I know it's not just me.)

I felt like crap this past weekend. It was a cold. I ate wonton soup for three days straight. And this cake. The sweet tooth hit me Friday night and I needed something fast. This cake is perfect. If you're like me and always have yogurt in the house, you can make this any time. It's so easy and so quick and tastes so damn good that I can't believe I've never made it before. I added lemon juice and zest to the basic recipe, but, really, it's perfect. It also would be great in the summer with some fresh strawberries or blueberries (yum!). A simple glaze of lemon juice and powdered sugar is a nice addition.

French Yogurt Cake
1 1/2 cups all purpose flour
2 teaspoons baking powder
1/4 teaspoon salt
1 cup plain yogurt
1 cup sugar
3 large eggs
1/4 teaspoon vanilla extract
1/2 cup oil (I used an olive oil/canola oil mix)

Preheat oven to 350. Spray pan (I used a bundt pan, but a loaf pan or round pan would work just as well) with cooking spray.
Combine dry ingredients in one bowl and wet ingredients in another. Add the dry ingredients into the wet and stir until combined. Transfer batter to pan and bake 20-25 minutes until a toothpick or knife comes out clean. Let cool for at least 10 minutes and serve.