This moist loaf cake has a refreshing tang from lemon zest and juice and the yogurt, and a soft ‘crumb’ thanks to the vegetable oil used in lieu of butter. It’s a family favorite and an adapted version of the French gâteau au yaourt, (simply, “yogurt cake”).
- 3 cups sifted all purpose flour (about 14 oz)
- 1 level tablespoon baking powder
- 1 cup plain full fat yogurt (don’t substitute with low- or non-fat)
- 1 1/2 cups soft light brown sugar (about 8 oz) dsa
- 1 cup mild flavored vegetable oil
- 3 large eggs
- 1 large or 2 small lemons
- Preheat oven to 350′ Fahrenheit.
- Oil two loaf pans and line the base and sides with parchment paper. Allow paper to extend beyond the lip on both short sides of the pan.
- Sift flour and baking powder into a large bowl and set aside.
- Zest the whole lemon and squeeze 1/4 cup juice.
- In stand mixer, beat eggs and sugar until light and airy. With mixer running, drizzle in oil and beat until combined. Add yogurt, a third at a time, beating on low speed after each addition. Add the zest and juice and beat for 15 seconds on low speed.
- Make a well in the center of the flour and pour in the liquid mixture. Stir gently with a spatula to combine.
- Divide batter between the two loaf pans and bake for 30-40 minutes, or until a skewer inserted into the center comes out clean.
- Cool in pans on a wire rack for 5 minutes before removing. Lift the cake by holding both ends of the parchment paper and set back on the rack to cool completely.