Classic Yogurt Bundt Cake

1. Heat the oven to 350°F. Grease a 10-inch Bundt pan (12-cup capacity).

2. Sift the flour, baking powder, baking soda and salt in a bowl. Set aside.

3. Cream the butter on medium-low speed in the large bowl of an electric mixer. Increase the speed to medium-high and beat until smooth and light in color, about 1 1/2 to 2 minutes. Gradually add the sugar and blend in well. Add the eggs, 1 at a time, at 1-minute intervals, scraping the sides of the bowl as necessary. Beat for about 1 minute longer. Blend in the vanilla extract.

4. Reduce the speed to low. Add the flour mixture, alternating with the yogurt, beginning and ending with the flour mixture. (3 parts flour/2 parts yogurt). Mix only until incorporated after each addition. Scrape the sides of the bowl and mix for 10 seconds longer.

5. Spoon the batter into the pan, smoothing the surface with the back of a spoon. Bake for 60 to 65 minutes or until the cake is golden brown on top and it begins to come away from the sides of the pan. A toothpick inserted into the center should come out clean. Cool the cake on a rack for 10 to 15 minutes. Invert and gently remove the pan. Before serving, dust the top with the confectioners’ sugar.

Variations:

1. Cinnamon Pecan: Combine 1 teaspoon cinnamon, 1 cup chopped pecans and 3 Tablespoons sugar and fold into prepared batter just before baking.

2. Chocolate Fleck Cake: Fold in 1/2 cup finely chopped semi-sweet chocolate just before baking.

3. Citrus Cake: Add the zest of one orange and one lemon when creaming the butter.