Olive-oil yogurt cake

YOGURT CAKE, THIS IS THE SECOND TIME. SINCE THE LAST TIME I TOOK IT TO THE OFFICE, THE COLLEAGUES WHO ATE IT SAID IT WAS GOOD, AND EVEN THOSE WHO DIDN'T LIKE SWEETS FELT LIKE IT. ESPECIALLY WHEN YOU'RE IN THE FRIDGE AND YOU'RE OUT OF TASTE. LIKES THE SWEETNESS OF THAT SILK, THE TASTE OF THE ENTRANCE IS PARTICULARLY SOFT AND SUITABLE FOR SUMMER FOOD. BUTTER WAS STILL NOT USED THIS TIME, AS OLIVE OIL CONTINUED TO BE USED FOR THE TROUBLE OF MELTING. THE DIFFERENCE IS THAT THIS TIME IT'S A BATH. I'M USING AN EIGHT-INCH LIVING-DEPENDANT CAKE. THE PRODUCT IS A LITTLE OUT, BUT THE TASTE IS QUITE SUCCESSFUL. IT'S JUST THAT IT'S A RUSH TO TAKE PICTURES IN THE MORNING BECAUSE THE LG WORKS EARLIER. HE LIKES TO EAT THE BIGGEST TWO PIECES SO MUCH。