yummy everyday meal: Eggless Vanilla Tea Cake

Vanilla flavored tea cakes or pound cakes are my kids favorite and used to make it often.But these days due to diet conscious and gluten intolerance,baking takes back seat.For the year 2018,this cake was the first bake happened in my kitchen in last week of November.
Coming back to the recipe,it's a recipe noted down from a good friend of mine.This is a butter less cake,uses olive oil and yogurt with some basic ingredients.This cake is mildly sweet and perfect to serve with a cup of tea.

Eggless Vanilla Tea Cake

Basic Information

Preparation time 15-20 minutes
Baking time 40-42 minutes

Makes 2 (6"x 3") loaf

Ingredients

Ingredient	Quantity
All purpose flour/maida	1.5 cups
Custard powder	2 tbs
Milk powder	2 tbs
Baking powder	1 tsp
Baking soda	1/8 tsp
Granulated white sugar	1 cup
Olive oil or any neutral oil	1/2 cup
Vanilla extract	1 tsp
Salt	a pinch
Yogurt/thayir	2 tbs
Milk	2-3 tbs

Method

Take all purpose flour,baking powder,baking soda,custard powder,milk powder and salt and mix it well.Sieve it for couple of times.Grease the baking pan with baking spray or oil and dust some flour.Keep it aside and preheat the oven in 350 F.
Now in a bowl take the,yogurt,olive oil and whisk in a hand blender or whisker for 30 seconds.Now to this,add the sugar and whisk it well until creamy.Add in the vanilla extract and mix it well.

To this add in the sieved flour mixture in batches and gently combine it well.If needed add in the milk and mix it well.

Pour the batter into greased pan and keep this in a preheated oven.Bake it for 40-42 minutes(mine took 42 minutes) or until a tooth pick comes out clean.Let it rest it for couple of minutes and invert the cake to a wire rack and allow it to cool completely.

Slice and serve it.

The sweetness was just perfect with the given measurement.If you want the cake to be on the sweeter side add up to 1.25 cups
Slice the cake once its completely cool down.
As the batter raises,fill pan 3/4th with the cake batter.