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French Yogurt Lemon Cake

It’s an extremely easy recipe – combine, mix and bake. I would like to pretend that it’s a lighter, healthier version of pound cake, after all it uses Greek yogurt in lieu of butter, but a glance at the nutritional facts reveals that each serving has 290 calories and 16 grams of fat. But don’t let those pesky details stop you from trying this recipe; the cake is still delicious with an even crumb and tangy lemon flavor. The recipe calls for a loaf pan, but I find that an 8x8 square pan makes for more even cooking and a shorter cooking time.



INGREDIENTS                                                        

Nonstick vegetable oil spray

1 1/2 cups all-purpose flour, plus more for dusting

2 teaspoons baking powder

3/4 teaspoon kosher salt

1 cup sugar

1 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

SPECIAL EQUIPMENT

8 1/2 x 4 1/4-inch loaf pan

PREPARATION

Preheat oven to 350°. Coat pan with vegetable oil spray. 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.

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.



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