French Yogurt Cake
A moist and tender loaf cake made with Greek yogurt and brightened with fresh lemon zest. This classic French cake has a delicate crumb and subtle citrus flavor.
Ingredients
- •1 spray nonstick vegetable oil spray
- •1½ cups all-purpose flour
- •2 teaspoons baking powder
- •¾ teaspoon kosher salt
- •1 cup sugar
- •1 tablespoon lemon zest
- •¾ cup whole-milk Greek yogurt
- •½ cup vegetable oil
- •2 large eggs
- •½ teaspoon vanilla extract
Cooking Instructions
- 1.
Preheat oven to 350°F. Coat a standard (8 1/2x4 1/4") loaf pan with nonstick vegetable oil spray. Dust with flour; tap out excess. Whisk 1 1/2 cups all-purpose flour, 2 teaspoons baking powder, and 3/4 teaspoon kosher salt in a medium bowl. Using your fingers, rub 1 cup sugar with 1 tablespoon finely grated lemon zest in a large bowl until sugar is moist. Add 3/4 cup whole-milk Greek yogurt, 1/2 cup vegetable oil, 2 large eggs, and 1/2 teaspoon 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. 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.
70 min
