Ingredients
-
-
1 1/2
-
2
-
3/4
-
1
-
1
-
3/4
-
1/2
-
2
-
1/2
-
-
-
-
-
Directions
French Yogurt Cake,”Think of this as a healthier pound cake with a bit more going on (thanks to yogurt and lemon zest).” Taken from Bon Appetit May ’12.,This was wonderful – silky and light. I baked in a 20cm round ring tin and it only took 40 minutes. I served it warm with butter, DH and kids all loved it. Made for ZWT8 French leg, The Fearless Red Dragons.
Discover ground-breaking new supplements! SHOP & SAVE
Steps
|
1
Done
|
Preheat Oven to 350. Coat Pan With Vegetable Oil Spray. Dust With Flour; Tap Out Excess. |
|
2
Done
|
Whisk 1 1/2 Cups Flour, Baking Powder, and Kosher Salt in a Medium Bowl. |
|
3
Done
|
Using Your Fingers, Rub Sugar With Lemon Zest in a Large Bowl Until Sugar Is Moist. Add Yogurt, Oil, Eggs, and Vanilla Extract; Whisk to Blend. Fold in Dry Ingredients Just to Blend. |
|
4
Done
|
Pour Batter Into Prepared Pan; Smooth Top. Bake Until Top of Cake Is Golden Brown and a Tester Inserted Into Center Comes Out Clean, 5055 Minutes. |
|
5
Done
|
Let Cake Cool in Pan on a Wire Rack For 15 Minutes. Invert Onto Rack; Let Cool Completely. |
|
6
Done
|
Do Ahead: Can Be Made 3 Days Ahead. Store Airtight at Room Temperature. |
