Notes
- Can substitute 2 Tablespoons lemon juice for zest.
- Recipe uses whole milk yogurt, but lower fat would also work. Greek-style is also fine.
- The cake will keep for a few days, covered at room temperature in an air-tight container. It will gradually dry a little so if more is left around 3-4 days, you may want to toast or grill and top with berries/jam at that point but it will still be delicious.
- This French lemon yogurt cake is so easy to make, and has a wonderful flavor and texture. Definitely one to add to your regular baking list!Source: https://www.carolinescooking.com
Instructions:
- 1 lemon zest (i.e. from 1 lemon)
- ¾ cup plain yogurt
- 3 eggs
- ¼ teaspoon vanilla extract
- ¼ cup vegetable oil or other plain oil eg safflower, canola
- ¼ cup lemon olive oil or additional vegetable oil
- 1 ½ cups all purpose flour plain flour
- 2 teaspoon baking powder
- ¼ teaspoon salt
- 1 cup sugar
Ingredients:
- Preheat the oven to 350 F/175 C. Lightly oil and line a standard loaf pan (8 ½” x 4 ¼”, 21x11cm).
- Combine the flour, salt and baking powder in a medium bowl and whisk together.
- In a large bowl, rub the lemon zest into the sugar to help it release the oils. You should get patches that become slightly moist.
- Add the yogurt, eggs and vanilla to the lemony sugar and whisk until blended.
- Gradually add the flour mixture as well and mix in.
- Pour in the oil(s) and blend until combined.
- Pour the batter into the lined loaf pan and smooth off the top.
- Bake for approx 50-55 minutes until the loaf is golden on top and a skewer comes out clean.
- Leave to cool for around 5 minutes before loosening from the pan and carefully taking the loaf out. Continue to cool in a cooling rack.