Prepare the Oven & Tins:

• Preheat oven to 160°C (fan) or 175°C conventional.
• Grease and line two 8-inch cake tins with parchment paper.

Mix the Dry Ingredients:

• In a bowl combine flour, baking powder, and salt.
• Whisk well so the ingredients distribute evenly.

Prepare the Yogurt Mixture:

• In another bowl mix yogurt, sugar, vanilla extract, and baking soda.
• Let it sit briefly until the mixture foams slightly.

Heat the Liquid Mixture:

• In a saucepan gently heat butter, vegetable oil, and milk until the butter melts and the mixture becomes hot but not boiling.

Combine the Batter:

• Add half of the hot milk mixture → mix
• Add half of the dry ingredients → mix
• Add the remaining milk mixture → mix
• Add the remaining dry ingredients → mix
• Do not overmix to keep the cake soft.

Fill the Cake Tins:

• Divide the batter evenly into the prepared tins.
• Tap the tins lightly on the counter to remove air bubbles

Bake the Cake:

• Bake for about 28 minutes or until a toothpick inserted in the center comes out clean.

Cool the Cake:

• Let the cakes cool in the tins for 20 minutes.

Turn them out onto a rack to cool completely.