Ingredients for French Yogurt Cake
- Cooking Spray
- All Purpose Flour
- 2 teaspoons baking powder
- 1/2 teaspoon kosher salt
- 1 cup (200g) granulated sugar
- 1 tablespoon lemon zest (about 1 lemon)
- Greek Yogurt
- Vegetable Oil
- 2 large eggs
- 1 teaspoon vanilla extract
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How to Make French Yogurt Cake
- Preheat oven to 350°F (175°C). Grease and flour a 9x5 inch loaf pan.
- In a medium bowl, whisk together 1 1/2 cups (180g) all-purpose flour, 2 teaspoons baking powder, and 1/2 teaspoon kosher salt.
- In a large bowl, use your fingers to rub together 1 cup (200g) granulated sugar and 1 tablespoon lemon zest until the sugar is fragrant and moist.
- Add 1 cup (240g) plain yogurt, 1/2 cup (120ml) vegetable oil, 2 large eggs, and 1 teaspoon vanilla extract to the sugar mixture.
- Whisk until just combined. Do not overmix.
- Gently fold in the dry ingredients until just incorporated. Be careful not to overmix.
- Pour batter into the prepared loaf pan and smooth the top.
- Bake for 50-55 minutes, or until a wooden skewer inserted into the center comes out clean and the top is golden brown.
- Let the cake cool in the pan on a wire rack for 15 minutes.
- Invert the cake onto the wire rack and let it cool completely.
- Once completely cool, store airtight at room temperature for up to 3 days.
Nutrition Information (Approximate per serving)
Sodium
11 g
Sugar
100g
Fat
10g
Carbs
14g
