French Yogurt Cake

Photo by Tamara O.

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

8

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

8

servings

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

Directions

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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