In a large bowl add the seven half cups of yogurt, flour, sugar, oil and the eggs.

Mix all together using an electric mixer until you obtain a smooth and creamy mixture. Add the yeast at the very end.

Grease with some butter a baking pan and pour the dough in it.

Bake for 25-30 minutes or until ready at 400F.

For a softer cake you can substitute half cup of flour with potato starch usually available in Korean stores or use a soft flour mix for cakes.

You can use plain yogurt or a flavored one as a nice variation.

You can ice the cake with your favorite topping. You can also cut it in half lengthwise and fill it with custard (see recipe for Pastry Cream Custard ↪, Coffee Pastry Cream Custard ↪, Chocolate Pastry Cream Custard ↪), a vanilla or chocolate pudding.

You can use the yogurt cup as measure (approximately 1/2 a cup) for all the ingredients.