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Instructions:
Preheat the Oven:
Preheat your oven to 350°F (175°C).
Grease and flour a 9-inch (23 cm) round cake pan or line it with parchment paper.
Prepare the Dry Ingredients:
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
Prepare the Wet Ingredients:
In a large bowl, whisk together the yogurt, sugar, eggs, vegetable oil (or melted butter), and vanilla extract until smooth and combined.
If you’re using lemon zest, add it to the wet mixture for a bright citrusy flavor.
Combine the Wet and Dry Mixtures:
Gradually add the dry ingredients to the wet mixture, mixing gently with a spatula or whisk until just combined. Be careful not to overmix.
Fold in the Chocolate Chips:
Gently fold the chocolate chips into the batter, ensuring they’re evenly distributed without overmixing.
Bake the Cake:
Pour the batter into the prepared cake pan and smooth the top with a spatula.
Bake for 35-45 minutes, or until a toothpick inserted into the center comes out clean or with just a few moist crumbs (not wet batter).
The top should be golden brown.
Cool and Serve:
Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
Once cooled, you can dust the cake with powdered sugar if desired or serve as is.
Optional:
Serve with a dollop of whipped cream or a scoop of vanilla ice cream for an extra indulgence!
This Yogurt Cake with Chocolate Chips is incredibly moist and fluffy, with a delightful creaminess from the yogurt and a rich chocolatey surprise in every bite. Enjoy!
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