Reply to thread

Message

<blockquote data-quote="moreluck" data-source="post: 966315" data-attributes="member: 1246">French Yogurt Cake Think of this as a healthier pound cake with a bit more going on (thanks to yogurt and lemon zest). Ingredients&nbsp; Nonstick vegetable oil spray&nbsp; 1 1/2 cups all-purpose flour, plus more for dusting&nbsp; &nbsp;2 teaspoons baking powder&nbsp; &nbsp;3/4 teaspoon kosher salt&nbsp; &nbsp;1 cup sugar&nbsp; &nbsp;1 tablespoon finely grated lemon zest&nbsp; &nbsp;3/4 cup whole-milk Greek yogurt&nbsp; &nbsp;1/2 cup vegetable oil&nbsp; &nbsp;2 large eggs&nbsp; &nbsp;1/2 teaspoon vanilla extractspecial equipment:&nbsp; 8 1/2 x 4 1/4-inch loaf panPreparation:Preheat oven to 350°. Coat pan with vegetable oil spray. Dust with flour; tap out excess.&nbsp; Whisk 1 1/2 cups flour, baking powder, and kosher salt in a medium bowl.&nbsp; 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.&nbsp; 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.&nbsp; 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.</blockquote>

[QUOTE="moreluck, post: 966315, member: 1246"] [B][SIZE=3]French Yogurt Cake [/SIZE][/B] [FONT=Georgia][I]Think of this as a healthier pound cake with a bit more going on (thanks to yogurt and lemon zest). [/I][/FONT] [B]Ingredients[/B] 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 [B]special equipment: [/B] 8 1/2 x 4 1/4-inch loaf pan [B]Preparation: [/B]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. [B]DO AHEAD[/B]: [I]Can be made 3 days ahead. Store airtight at room temperature.[/I] [/QUOTE]

Verification