French Yogurt Cake
A delicious and relatively healthy recipe from Bon Appetit, May 2012. 8 servings.
- Terry
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.