Well it’s school starting season again and you know what that means… – CAKE!
Okay fine, it doesn’t actually mean cake, it means 6 2 inch books (try carrying that around and I wish I was joking or at least, exaggerating but no) and a boatload of homework on the first week plus teachers trying to scare people out of classes (again, I wish I was joking). But despite of everything, there’s CAKE!
As you can see, I’m slightly freaking out about CAKE! right now, but that’s a-okay.
And that’s because this cake is pretty awesome. One bowl, 5 ingredients, so light, so fluffy. Plus, there’s this absolutely delicious tangy honey greek yogurt glaze. Since there’s greek yogurt, that’s totally a reason to dip ALLL the cake into it because isn’t Greek yogurt supposed to be some kind of super food? (Trust me, I know… There was an SAT grammar practice section on the benefits of Greek yogurt, I kid you not.)
Anyways, maybe you’re wondering why this cake is dubbed “back to school” besides the fact that school is starting. Mainly, because I thought there ain’t gonna be anybody who has the time to bake a 3 layer, filled, and elaborately decorated cake during school season -but maybe some of you do… -but more likely, you aren’t in school. For you, this is the easiest sponge cake ever. While some sponge cakes require carefully folding batter, this one whips the eggs all in one until a huge fluffy, thick ivory-yellow cloud forms. It’s charming, facile, and absolutely delicious.
Even better, it results in a beyond fluffy sponge cake with little hands-on time. Paired with the tangy ( healthy 😛 ) greek yogurt glaze, it’s the perfect clash of sweet and tangy with the floral honey.
Back to School Sponge Cake with Greek Yogurt Glaze
Super Easy Sponge Cake
- 1 cup sugar
- 4 eggs
- 1 tsp vanila
- 2 tbsp oil
- 1 1/2 cups flour
- 1/2 tsp salt
- 1 tsp baking powder
Honey Greek Yogurt Glaze
- 2-3 tbsp honey
- 5 tbsp greek yogurt
- 2-3 tbsp milk
For the cake
Grease a bundt cake pan and preheat the oven to 350 F.
Beat the eggs and sugar together until pale yellow and about tripled in size. Stir in the vanilla and oil.
Add the flour, salt, and baking soda into the mix and stir gently.
Bake for 45-50 minutes until golden brown.
Flip the cake and the pan upside down immediately after taking out of the oven to prevent deflation. Wait at least an hour for the cake to cool.
For the glaze
Mix 2 tbsp honey, greek yogurt, and 2 tbsp milk together. Taste and check the consistency -add more milk/honey if too thick/tart respectively.
Pour onto the cooled cake.