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Foodie Friday: French Yogurt Cake

5 Comments

I made this cake one morning before breakfast, and, oh boy, was it good…for breakfast of course! This is now one of my favorites. It’s light fluffy, refreshing, summery, oh, and did I mention it was amazing? This is definitely a must make!

French Yogurt Cake

  • nonstick vegetable oil spray
  • 1 1/2 cups all-purpose flour
  • 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

Preheat oven to 350°F. Coat a standard (8 1/2×4 1/4″) loaf pan with nonstick vegetable oil spray. Dust with flour; tap out excess. Whisk 1 1/2 cups all-purpose flour, 2 teaspoons baking powder, and 3/4 teaspoon kosher salt in a medium bowl. Using your fingers, rub 1 cup sugar with 1 tablespoon finely grated lemon zest in a large bowl until sugar is moist. Add 3/4 cup whole-milk Greek yogurt, 1/2 cup vegetable oil, 2 large eggs, and 1/2 teaspoon 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.

(via Bon Appetite)

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5 thoughts on “Foodie Friday: French Yogurt Cake

  1. You see, this is what I love about your blog: Cake for breakfast. Does it get any better than that?

  2. This looks scrumptious! I am definitely making it.

  3. Tried this yogurt cake this morning (with strawberries and whipped cream) and it was FAB-U-LOUS. You made me look like a hero. Thanks!

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