For the Cake

• Line and lightly grease a 21.5cm x 11.4cm x 6.9cm loaf tin and preheat the oven to 180°C/350°F (conventional/standard) / 160°C/320°F (fan).
• In a large mixing bowl, beat the butter and sugar together with a hand mixer until it resembles fluffy sand. (You can also do this step in a stand mixer)
• Add half the yoghurt and keep beating until combined. Add the second half and mix that in as well.
• A tablespoon at a time, beat in the olive oil and finally all the vanilla. Set the mixture aside.
• In a separate bowl, whisk together the flour, baking powder and soda and the salt. Add half the dry ingredients to the wet and mix through with a large spoon before adding the second half. Mix until combined but no more.
• The batter is super thick, don't worry it's supposed to be.
• Spoon the batter into your prepared loaf tin and using a spoon or baking palette knife, smooth it out nice and level.
• Pop the loaf in the oven and bake for 50-60 minutes or until a skewer comes away from the centre clean.
• Remove the loaf from the oven and allow it to sit for at least 10 minutes before turning it out onto a cooling rack. The longer you leave it, the easier the cake is to handle. The crumb settles and it's just easier to cut.
• Slice and serve at room temperature.