French Yogurt Cake with Lemon
It's no surprise that in this French "cake", the addition of a bit of yogurt turns it from dessert into appropriate breakfast material.
Servings: 10
Cost: $4.00
Equipment
- Loaf Pan
- Mixing Bowl
- Cooling Rack
Ingredients
- 1 1/2 cups All-Purpose Flour, plus more for dusting
- 2 teaspoons Baking Powder
- 3/4 teaspoon Kosher Salt
- 1 cup Sugar
- 2 Tablespoon finely grated Lemon Zest
- 3/4 cup Whole Milk Greek Yogurt
- 1/2 cup Vegetable Oil
- 2 large Eggs
- 1/2 teaspoon Vanilla Extract
Instructions
- Preheat oven to 350°. Lightly coat a 9x5 loaf pan with butter or oil. Dust with flour; tap out excess.
- Whisk 1 1/2 cups flour, baking powder, and kosher salt in a medium bowl.
- Using your fingers, rub sugar with lemon zest in a large bowl until sugar is moist. Add yogurt, 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 golden brown and a tester inserted into center comes out clean, 50–55 minutes. (If the surface becomes darker than a golden brown while baking, cover the pan with foil and continue baking until cooked through.)
- Let cake cool in pan on a wire rack for 15 minutes. Invert onto rack; let cool completely.
Notes
From Bon Appetit May 2012 (adapted only in that I doubled the lemon zest called for in the original...I felt it benefited from even more lemony kick).
Nutrition
Calories: 171kcal | Carbohydrates: 35g | Protein: 5g | Fat: 1g | Saturated Fat: 0.4g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 0.4g | Trans Fat: 0.01g | Cholesterol: 38mg | Sodium: 195mg | Potassium: 138mg | Fiber: 1g | Sugar: 21g | Vitamin A: 55IU | Vitamin C: 2mg | Calcium: 62mg | Iron: 1mg