Yogurt Cake (Gâteau Au Yaourt)

This Yogurt Cake is a healthier alternative to traditional cakes, as it uses yogurt instead of butter or cream.

The addition of rum gives it a nice subtle flavor that pairs well with the vanilla.

The texture of this cake is quite dense, which may not be suitable for those who prefer lighter cakes.

This recipe also uses quite a bit of sugar, so it should be enjoyed in moderation as part of a balanced diet.

This Yogurt Cake is a good source of protein and calcium, thanks to the yogurt.
The cake also contains fiber and iron from the all-purpose flour.

	2 eggs
	250 ml plain unsweetened yogurt ( preferably whole milk )
	200 g sugar
	80 ml vegetable oil
	2 cups all-purpose flour
	1 1/2 teaspoons baking powder
	1/2 teaspoon baking soda
	1 teaspoon pure vanilla bean paste or 1 teaspoon extract
	1 tablespoon light rum

1.	Preheat the oven to 350°F.
2.	In a large mixing bowl, whisk together the eggs and sugar until pale and fluffy.
3.	Add the yogurt, vegetable oil, vanilla, and rum, and mix well.
4.	Sift in the flour, baking powder, and baking soda, and fold until smooth.
5.	Grease an 8-inch round baking pan and pour in the batter.
6.	Bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
7.	Let cool completely before serving.