* You can easily substitute at least 1 cup of whole wheat flour for the regular flour in this recipe and it will still be delightfully moist and delicious.
** The kind of yogurt that you use will make a slight difference in the end result of the cake. The thicker the yogurt, the less moist the cake- but it will still be quite moist. But no matter what kind of yogurt I've used (Greek, regular bought or homemade), this cake has always been delicious!
*** If you bake this in a glass pan, it will bake differently. From what I understand, you will need to reduce the temperature by 25 degrees to get it to bake the same as it would in a metal pan.