This is an amazingly versatile loaf cake that we make frequently. Its lighter than pound cake, but just as flavorful, and far easier to make. It is great just plain for breakfast or as a dessert. For a dessert, you can top it with whipped cream and berries that are in season. You can also cook down some peaches or apples with sugar and cinnamon, and top with this and whipped cream or softened vanilla ice cream. Also you could cube the cake into smaller pieces, put a few pieces into individual decorative serving dishes, and drizzle the cake with your favorite liqueur (such as Chambord, Kaluah, Grand Marnier), and then top with whipped cream or softened vanilla ice cream.
TIPS: I often make two of these cakes at a time, doubling the ingredients mixing it all up in a bigger bowl, using 2 loaf pans, baking, and then freeze one cake after it is baked and cooled. They freeze great for up to 3 months wrapped in cling wrap and then a layer of tinfoil.
French Yogurt Cake
Ingredients
- 1 ½ C all-purpose flour
- 2 tsp baking podwer
- 3/4 tsp kosher salt
- 1 C sugar
- 1 Tbsp lemon zest finely grated
- 3/4 C plain greek yogurt (whole milk)
- 1/2 C vegetable oil
- 2 large eggs
- 1/2 tsp vanilla extract
Instructions
- Preheat oven to 350 degrees. Coat a loaf pan with cooking spray and then dust with flour, tapping out the excess.
- In a small bowl, whisk together the flour, baking powder and salt.
- In a medium bowl, using your fingers, rub the sugar together with lemon zest until sugar is moist.
- Add yogurt, vegetable oil, eggs and vanilla extract to sugar mixture and whisk until well blended.
- Fold in dry flour mixture just until blended and fully incorporated (do not overmix).
- Pour batter into prepared pan and , and smooth top. Bake until top of cake is golden brown and tester inserted into the center comes out clean, about 50-55 minutes (every oven is different so check with cake tester at 40 – 45 minutes to not overcook). Let cake cool for 15 minutes before inverting onto a wire rack to finish cooling.
- Enjoy!