Italian yogurt cake

I saw this video for the yogurt cake below and since i had the ingredients including the vanilla yogurt I decided today was the day to try making it.  It was sure easy.  

I measured everything by 6 oz. Note:  She used a 6 oz. Yogurt Container as her measuring cup.

So when the recipe called for 6oz.container as measuring tool   I used a measuring cup for accuracy.

Whereas I doubled and tripled where it was necessary. 

NOTE: I used rind of orange instead of lemon.

     

Bake at 350° in a sprayed Bundt pan for approximately  35 /40 minutes.  Dark pans take less time to bake so check at 35 minutes with toothpick.

The top of my cake light and bottom

Was browned perfectly.

Cool and eat as desired. Powdered sugar, a glaze or have a slice as is.  Light and great texture. You could use as a shortcake for fresh berries too!

Enjoy!