French Yogurt Cake
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 12
Ingredients
1 1/2 cups unbleached all-purpose flour2 teaspoons baking powder3/4 teaspoon salt1 cup sugar1 tablespoon finely grated lemon zest3/4 cup plain yogurt1/2 cup vegetable oil2 eggs1/2 teaspoon vanilla extract
HEAT the oven to 350°. Bake for 45 minutes
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1. SPRAY a standard loaf pan with baking spray.
2. WHISK flour, baking powder, and salt together in a medium bowl.
3. COMBINE sugar and lemon zest in a large bowl and stir together.
4. ADD the yogurt, oil, eggs and vanilla extract and whisk to blend.
5. ADD the flour mixture and gently stir to combine.
6. POUR the batter into the prepared loaf pan.
7. BAKE cake until golden and a tester inserted into the center comes out clean, about 45 minutes.
8. COOL cake in pan for 15 minutes.
9. INVERT onto rack and let cool completely (or serve slightly warm).
10. CUT into thin slices and enjoy.
11. WRAP cooled cake and store at room temperature for up to 3 days.
Serving Size: 8 - 12 Servings
Number of Servings: 12
Recipe submitted by SparkPeople user ZEUS3221.
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1. SPRAY a standard loaf pan with baking spray.
2. WHISK flour, baking powder, and salt together in a medium bowl.
3. COMBINE sugar and lemon zest in a large bowl and stir together.
4. ADD the yogurt, oil, eggs and vanilla extract and whisk to blend.
5. ADD the flour mixture and gently stir to combine.
6. POUR the batter into the prepared loaf pan.
7. BAKE cake until golden and a tester inserted into the center comes out clean, about 45 minutes.
8. COOL cake in pan for 15 minutes.
9. INVERT onto rack and let cool completely (or serve slightly warm).
10. CUT into thin slices and enjoy.
11. WRAP cooled cake and store at room temperature for up to 3 days.
Serving Size: 8 - 12 Servings
Number of Servings: 12
Recipe submitted by SparkPeople user ZEUS3221.
Nutritional Info Amount Per Serving
- Calories: 162.2
- Total Fat: 10.2 g
- Cholesterol: 36.3 mg
- Sodium: 259.0 mg
- Total Carbs: 17.4 g
- Dietary Fiber: 0.5 g
- Protein: 3.6 g
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