French Yogurt Cake

A delicious and relatively healthy, lemony recipe from Bon Appetit, May 2012. 8 servings.

Ingredients

• 1½ cups all-purpose flour
• 2 tsp. baking powder
• ¾ tsp. kosher salt
• 1 cup sugar
• 1 Tbsp. finely grated lemon zest
• ¾ cup whole-milk Greek yogurt (or 2%)
• ½ cup vegetable oil
• 2 large eggs
• ½ tsp. vanilla extract

Instructions

Preheat the oven to 350°F. Coat a standard (8½” x 4¼”) loaf pan with cooking spray. Dust with flour; tap out excess.

Whisk together flour, baking powder, and salt in a medium bowl. Using your fingers, rub sugar and lemon zest together in a large bowl. Add yogurt, vegetable oil, eggs, and vanilla extract; whisk to blend. Fold in dry ingredients just to blend.

Pour batter into prepared pan; smooth top. Bake until top of cake is gold brown and a tester inserted into center comes out clean, 50-55 minutes. Let cake cool in pan on a wire rack for 15 minutes. Invert onto rack; let cool completely. Do ahead: can be made 3 days ahead. Store airtight at room temperature.