Lovely Lemon Yogurt Cake
I’ve always loved the combination of lemon and yogurt in my cakes. One bowl and a whisk are all you need to make this lovely, nurturing cake that makes everyone happy. I’ve adapted this recipe from the French classic gâteau au yaourt. I understand that it is one of the few cakes the French bake at home. If you have a petit chef, this is the perfect recipe to introduce them to baking.
- Yield: Makes one 9-by-5-inch loaf cake
- 2 ¼ cups all-purpose flour
- 3 teaspoons baking powder
- ½ tablespoon salt
- 2 eggs (at room temperature)
- ¾ cup grapeseed oil (or any neutral-flavored oil)
- 1 cup plain Greek yogurt (whole milk)
- Finely grated zest of 1 large lemon
- ⅓ cup freshly squeezed lemon juice
- 1 cup granulated sugar
Preheat the oven to 350°F. Grease a 9-by-5-inch loaf pan with butter, line the bottom and sides of the pan with parchment paper, and grease the paper.
Place a large sifter or a sieve in a large mixing bowl. Add the flour, baking powder, and salt and sift.
In another large bowl, whisk the eggs, oil, yogurt, zest, lemon juice, and sugar until combined.
Gradually add the wet ingredients to the dry ingredients and whisk until there are no lumps and the batter is smooth.
Pour the batter into the prepared pan and smooth the top. Bake in the center of the oven for 50 to 55 minutes. Cover the top with tinfoil after 30 minutes if it’s browning too quickly or turn the oven down slightly.
When a wooden skewer inserted in the center comes out clean, and the cake bounces back when lightly pressed, remove the cake from the oven and let it stand for 10 minutes. Run a butter knife around the cake to gently release. Peel off the parchment paper from the sides. Invert the cake, peel off the bottom piece of parchment paper, and cool on a wire rack.
Dust generously with confectioners’ sugar or get creative with another frosting or topping.