The Dish | Lemon Yogurt Cake

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 g√Ęteau 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.

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