Sift in flour, baking powder, baking soda and salt and whisk in gently until just incorporated. Use a spatula and scrape the sides and bottom of the mixing bowl to make sure all the flour mixture is incorporated.
100 grams all-purpose flour, ½ teaspoon baking powder, ¼ teaspoon baking soda, ⅛ teaspoon salt
Scrape the batter into the cake tin and smooth the top. Bake for 40 to 45 minutes until a skewer inserted into the center of the cake comes out clean. If the top is browning too fast, tent it with a piece of aluminum foil.
Place the cake tin on a wire rack and let the cake cool completely. Run a spatula along the sides of the cake tin and turn out the cake. Peel off the baking parchment and turn the cake right side up and transfer to a serving dish. Dust with icing sugar and serve.
NOTES
- Make sure the ingredients are at room temperature before mixing them together - take them out of the refrigerator and place on the table counter for 30 minutes before using.- For the yogurt, you can use Greek or non-Greek, plain or flavoured, full-fat or low-fat - it's entirely up to you. I used plain full-fat Greek yogurt for this attempt.- For the oil, you can use extra-virgin olive oil, canola oil, vegetable oil or any nut oil. I used a mix of extra-virgin olive oil and canola oil for this attempt.- Adapted from The Kitchn