Indian Plain Cake

Instructions

1. Preheat your oven to 350°F (180°C) and grease a 9-inch round cake pan or line it with parchment paper for easy removal.

2. In a large mixing bowl, cream together the softened butter and sugar until light and fluffy using an electric mixer or a whisk. This will help aerate the batter for a softer cake.

3. Add the eggs one at a time, beating well after each addition until fully incorporated. The eggs provide structure and moisture to the cake.

4. Next, mix in the plain yogurt and vanilla extract. The tangy yogurt adds a delightful moistness to the cake, while the vanilla enhances the flavor.

5. In a separate bowl, sift together the all-purpose flour, baking powder, baking soda, and salt. Sifting helps to remove lumps and aerate the dry ingredients for a smoother batter.

6. Gradually add the dry ingredients to the wet mixture, gently folding them in until just combined. Be careful not to overmix, as this can lead to a dense cake.

7. Pour the batter into the prepared cake pan and smooth the top with a spatula for an even finish.

8. Bake in the preheated oven for about 30-35 minutes or until a toothpick inserted into the center comes out clean. The cake should be golden brown and spring back lightly to the touch when done.

9. Once baked, remove the cake from the oven and let it cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

10. Slice the Indian Plain Cake into wedges and serve either plain or with a dusting of powdered sugar.