I've been testing out simple cakes and eating them for snacks/desserts/whatever. This one is from the Chocolate & Zucchini Cookbook. Here are the small adjustments I made to it.

• I used my homemade yogurt, of course, which is fat free, instead of whole milk yogurt that Clotilde recommends.
• Substituted zest from a whole lemon for the vanilla extract.
• Left out the rum because I didn't have any.
• Used my 9-inch springform pan instead of the recommended 10-inch pan (turned out fine).

The cake was very good. Some day I might buy some whole milk yogurt just to see what the difference would make. I like the recipe because it's extremely simple - no special equipment needed, just a mixing bowl and a whisk.

I'll have to make Orangette's version again to see which one I like better.

1/3 cup vegetable oil (I used canola), plus 1 tsp to grease the pan
1 cup plain yogurt
1 cup sugar
2 large eggs
zest from one lemon
1 2/3 cup all-purpose flour
1 1/2 tsp baking powder
1 tsp baking soda
a good pinch of fine sea salt

Preheat the oven to 350°F. Grease the sides of the pan with oil and line the bottom with parchment paper if the pan is not springform.

In a large mixing bowl, whisk together the yogurt and sugar. Add the eggs one by one, beating well after each addition. Add the lemon zest and oil and whisk again.

In another bowl, sift together the flour, baking powder, baking soda, and salt. Pour the flour mixture into the yogurt mixture, and whisk until just combined.

Pour the batter into the prepared cake pan and bake for 35 to 40 minutes, until the top is golden brown and a knife inserted in the center comes out clean. Transfer the pan to a cooling rack and let stand for 10 minutes. Run a knife around the pan to loosen. If you're using a springform pan, unclasp the sides. Otherwise, flip the cake onto a plate and flip it back on the rack. Serve slightly warm or at room temperature.