This French yogurt cake is most and delicious.
- 1 1/2 Cups Unbleached Flour
- 2 Teaspoons Baking Powder
- 3/4 Teaspoon Kosher Salt
- 1 Cup Sugar
- 1 Tablespoon Grated Lemon Zest
- 3/4 Cup Whole Milk Greek Yogurt
- 1/2 Cup Vegetable Oil
- 2 Large Eggs (Room Temperature)
- 1 Teaspoon Vanilla Extract
- Preheat oven to 350 degrees.
- Grease loaf pan (8 1/2 x 4 1/4”) and dust with flour. Tap out any excess. Set aside.
- In medium-size bowl combine flour, baking powder and kosher salt.
- In large-size bowl combine sugar and lemon zest until sugar is moist. Add yogurt, oil, eggs, and vanilla. Mix well. Add flour mixture and mix just to blend.
- Pour batter into prepared pan. Smooth out the top. Place in oven 50 to 55 minutes until top of cake is golden brown and center test comes out clean.
- Remove from oven and let cake cool in pan on wire rack 15 minutes.
- Turn out onto rack and let cool completely.
- Transfer to serving platter and serve.
- Store in airtight container, at room temperature, for 3 days.
- Makes 1 cake
- Serves 8
- Prep Time: 20 Minutes Cook Time: 55 Minutes Total Time: 75 Minutes
- "Work With What You Got!"
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