Lemon Yogurt Loaf Cake

Here's a variation on that beloved confection, the Gâteau au Yaourt, only barely more complicated just because you actually use measuring cups, not just the yogurt containers.  And it's a loaf.  But I guess you could make the other one in a loaf pan, I just never have.  This one is lovely, tender, and, for you less-seasoned bakers, reliable.  And one of my favorite features of this, and all quick breads really, is that it can be breakfast just as easily as dessert, or anything in between.  We really like it for afterschool snack - just a little sugar boost to get through homework to dinner.


Lemon Yogurt Loaf Cake (print recipe)
Makes one 8 1/2 x 4 1/4-inch loaf

1 1/2 cups all-purpose flour
2 tsp baking powder
1 tsp lemon juice powder, optional
3/4 tsp kosher salt
1 cup sugar
1 T finely grated lemon zest
3/4 cup whole-milk Greek yogurt
1/2 cup vegetable oil
2 large eggs
1/2 tsp vanilla extract

1.  Preheat oven to 350.  Coat a standard (8 1/2" x 4 1/4") loaf pan with nonstick cooking spray.  Dust with flour.

2.  Whisk flour, baking powder, salt, and lemon juice powder, if using, in a medium bowl.

3.  Using your fingers, rube the sugar and lemon zest in a large bowl until sugar is moist.  Add yogurt, oil, eggs, and vanilla; whisk to blend.  Fold in dry ingredients just to blend. 

4.  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.

5.  Optional - I also made a simple lemon glaze to drizzle over - whisk about 1/3 cup powdered sugar, and about 1-2 tsp fresh lemon juice until a good drizzle consistency - pour over cake and let set.

Recipe from Bon Appétit, May 2012

1 year ago:  My Big Fat Bumpy Life Cake
2 years ago:  Apple Pie Bars
3 years ago:  Chunky Cheese Bread