A delicate, airy cake made with yogurt for a tangy flavor and soft texture, perfect for a light dessert or an afternoon treat.

1 1/2 cups all-purpose flour

1 teaspoon baking powder

1/2 teaspoon baking soda

1/4 teaspoon salt

1/2 cup unsalted butter, softened

1 cup plain yogurt

3/4 cup granulated sugar

3 large eggs

1 teaspoon vanilla extract

1/4 cup milk

1/2 cup heavy cream

2 tablespoons powdered sugar

Fresh fruit (berries, optional)

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Preheat your oven to 350°F (175°C). Grease and flour an 8-inch round cake pan.
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
In a large bowl, cream together the butter and sugar until light and fluffy. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
Alternate adding the dry ingredients and yogurt into the butter mixture, starting and ending with the dry ingredients. Mix in the milk until smooth.
Pour the batter into the prepared cake pan and smooth the top with a spatula.
Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean and the top is lightly golden.
Allow the cake to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.
While the cake cools, whip the heavy cream with powdered sugar until stiff peaks form.
Once the cake has cooled, spread the whipped cream over the top and garnish with fresh fruit if desired.

Fruit Variations: Try fresh berries like strawberries, raspberries, or blueberries. For a tropical twist, use sliced peaches or kiwi.

Flavored Yogurt: Experiment with flavored yogurt like lemon or strawberry for a unique twist.

Gluten-Free Option: Substitute all-purpose flour with a gluten-free flour blend (1:1 replacement).

Storage: Store leftovers in an airtight container at room temperature for 2-3 days or in the fridge for up to 5 days.

Reheating: Enjoy at room temperature or warm up a slice in the microwave for 10-15 seconds.

Make-Ahead: Bake the cake a day ahead and add whipped cream and fruit right before serving for the best freshness.

Lighter Option: Use whipped coconut cream or whipped Greek yogurt instead of heavy cream.