French Yogurt Cake w/ Lemon Glaze
Nutritional Info
- Servings Per Recipe: 8
- Amount Per Serving
- Calories: 346.7
- Total Fat: 14.9 g
- Cholesterol: 43.8 mg
- Sodium: 363.3 mg
- Total Carbs: 48.2 g
- Dietary Fiber: 0.6 g
- Protein: 5.8 g
View full nutritional breakdown of French Yogurt Cake w/ Lemon Glaze calories by ingredient
Introduction
Epicurean recipe - BY ANDREW KNOWLTON BON APPÉTIT MAY 2012 Epicurean recipe - BY ANDREW KNOWLTON BON APPÉTIT MAY 2012Number of Servings: 8
Ingredients
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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
Glaze
Juice from 1/2 a lemon
1/4 c. Confectioners sugar
Directions
PREPARATION
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.
Serving Size: Makes 8 servings
Number of Servings: 8
Recipe submitted by SparkPeople user MSLAINE.
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.
Serving Size: Makes 8 servings
Number of Servings: 8
Recipe submitted by SparkPeople user MSLAINE.