Vanilla Pudding Cake with Greek Yogurt

Instructions:

1. Preheat the oven to 180°C (350°F) and grease a 9x9 inch (23x23cm) square baking pan.
2. In a medium bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and salt until no clumps remain.
3. In a large bowl, cream the softened unsalted butter and pure vanilla extract using a hand mixer until pale and fluffy.
4. Add the eggs one at a time, beating well after each addition to stabilize the emulsion.
5. In a separate small bowl, whisk the plain Greek yogurt, skim milk, cornstarch, and vanilla bean paste until smooth.
6. Gradually add the dry flour mixture to the butter mixture, alternating with the yogurt blend.
7. Using a rubber spatula, fold the final few strokes of batter by hand, stopping the moment the flour disappears to avoid over-mixing.
8. Pour the batter into the prepared baking pan and smooth the top with a spatula.
9. Bake for 40–45 minutes until the top is deep golden brown and the edges slightly pull away from the pan.
10. Insert a toothpick into the center; it should come out with a few moist crumbs to confirm it is done.
11. Allow the cake to cool in the pan for 15 minutes before transferring it to a wire cooling rack.