They say the simplest things in life are often the most extraordinary.

It's true. We tend to take them for granted. We're the ones who make things complicated.

This recipe is the perfect example. Don't overthink it. Don't try to make it fancy. It is exactly what it should be.

The batter comes together in minutes with simple ingredients I bet you already have sitting in your pantry and refrigerator. The result is a cake that's perfect for an afternoon snack.

And no, I'm not talking about Twinkies.

This cake lands somewhere between a rich pound cake and a light, airy génoise, without all the extra calories.

You're welcome.

It's the kind of cake that pairs well with almost anything. Next time, I have my eye on a passion fruit sauce. The bright tartness would balance the mellow sweetness from the honey beautifully. I'm pretty sure those two were meant to be together.

Until then, all this cake needs is a light dusting of powdered sugar, and you're in business.

One final tip. Measure everything before you begin. Once you start mixing the batter, it comes together quickly, so having everything ready makes the process smooth and stress-free.

GREEK YOGURT CAKE

from Mad Hungry Cravings

12 tablespoons unsalted butter, room temperature
1 cup granulated sugar
3 large eggs, room temperature
1 teaspoon vanilla extract
2 cups all-purpose flour
2 teaspoons baking powder
½ teaspoon baking soda
½ teaspoon coarse salt
1 cup fat-free Greek yogurt
¼ cup honey
Orange supremes, for garnish
Toasted walnuts, for garnish

Preheat the oven to 350°F with the rack in the center position. Butter and flour a 9-inch springform pan.

In the bowl of a stand mixer fitted with the paddle attachment, beat the butter and sugar until light and fluffy. Add the eggs, one at a time, beating well after each addition. Mix in the vanilla extract.

In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. In a separate bowl, whisk together the yogurt and honey until smooth.

With the mixer on low speed, alternately add the flour mixture and the yogurt mixture in three additions, beginning and ending with the flour mixture. Mix only until combined. Do not overmix.

Pour the batter into the prepared pan and smooth the top with a spatula. Bake for 35 to 40 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.

Let the cake cool in the pan for 10 minutes. Remove the sides of the springform pan and transfer the cake to a wire rack to cool completely.

Slice and serve with fresh orange supremes and toasted walnuts, a drizzle of your favorite fruit sauce, or simply a dusting of powdered sugar.

This recipe was part of our Gutsy Cook Club choices for the month, and it was a bonus recipe from April’s line up. You can check out our Club members blog to see if they jump on the wagon with this one.