Greek Yogurt Cake

My friends and I have discussed many times, that there must be something in Greek yogurt that makes it addicting. Crazy as it sounds, we find ourselves "craving" Greek yogurt. I could eat it every.single.day. So, since it's always in my fridge, when I saw this recipe I had to try it. It's a keeper. Think pound cake, but "lighter".

Recipe by Lucinda Scala Quinn

12 Tbsp unsalted butter, room temperature
1 cup granulated sugar
3 eggs, room temperature
1 tsp vanilla
2 cups all purpose flour
2 tsp baking powder
1/2 tsp baking soda
1/2 tsp course salt
1 cup fat-free Greek yogurt
1/4 cup honey

Preheat oven to 350 degrees. Butter and flour a 9X3 inch spring form pan.
In the bowl of a stand mixer beat butter and sugar until light and fluffy, beat in eggs one at a time until fully incorporated. Beat in vanilla.

In a medium bowl whisk together the flour, baking soda, baking powder and salt.

In a separate bowl mix the yogurt and honey. Alternately add the flour and yogurt mixture to the butter, beginning and ending with the flour. Transfer batter to a prepared pan and smooth top. Bake until top is golden brown and a toothpick inserted in the center comes out clean. About 35-40 minutes. Let cool in pan 10 minutes. Transfer to a wire rack to cool completely.