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