1-First, preheat your oven to 350°F (176°C) and grease a loaf pan to prevent sticking.

2-In a medium bowl, whisk together the flour, baking powder, and salt until well combined. This sets the base for your vanilla loaf cake’s structure.

3-Next, beat the eggs and sugar with a mixer for 3-4 minutes until they turn light and thick, forming a ribbon when you lift the beaters.

While the mixer is running, slowly pour in the vegetable or canola oil to fully emulsify the batter, creating that signature moist texture.

4-Mixing and Baking Steps

Mix in the yogurt and vanilla extract until everything blends smoothly, adding a creamy tang and rich aroma.

Gently stir in the dry ingredients with a spoon or spatula just until smooth, being careful not to overmix.

In a separate bowl, beat the heavy whipping cream until medium peaks form, then gently fold it into the batter until about 90% incorporated, leaving some streaks for extra airiness.

Pour the batter into the prepared loaf pan and bake for 40-43 minutes, or until a toothpick inserted in the center comes out clean.

Let the cake cool in the pan for 5 minutes, then transfer it to a wire rack to cool completely before serving.