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French Yogurt Cake




Source of Recipe


Bon Appétit | May 2012 via my cousin Phyllis


List of Ingredients




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



Recipe



Preheat oven to 350°F. Coat a standard (8 1/2x4 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.