Lemon Scented Yogurt Cake

Recipes
Written By Britt St. Clair

Similar to a pound cake, this French yogurt cake is mildly sweet with a course crumb, and the recipe doesn’t require many tools besides two bowls, a whisk, and a rubber spatula. All to say, it’s easy to pull off a few hours before your dinner party.

We serve ours with whipped lemon curd, but it would be just as lovely to serve the cake dolloped with chantilly and a pile of berries.

 
Let us do the work.

Lemon Scented Yogurt Cake
8 ½ x 4 ½ inch loaf pan

Ingredients

  • 1 ½ cups ap flour

  • 2 tsp baking powder

  • ½ tsp salt

  • 1 cup sugar

  • zest of 1 lemon

  • ½ cup plain whole milk yogurt

  • 3 eggs

  • ½ tsp vanilla extract

  • ½ cup evo

Equipment

  • 2 mixing bowls

  • whisk

  • rubber spatula

  • 8 ½ x 4 ½ inch loaf pan

Preparation

  1. Preheat the oven to 350ºF.

  2. Butter the 8 1/2 x 4 1/2 inch loaf pan.

  3. Whisk together the flour, baking powder, and salt.

  4. In a separate bowl, combine the sugar and lemon zest. Mix together with your hands, breaking up any zest clumps.

  5. Add the yogurt, eggs, and vanilla to the lemon sugar and whisk until smooth.

  6. Gently whisk in the dry ingredients, being careful not to over-mix.

  7. Fold in the olive oil using a rubber spatula.

  8. Scrape the batter into the prepared loaf pan and smooth the top.

  9. Bake for 50-55 minutes, or until it’s golden brown and begins to pull away from the sides of the pan and a cake tester inserted comes out clean.

  10. Cool on a wire rack for 5-10 minutes before running a knife around the sides of the cake. Flip to un-mold and cool to room temperature.

Questions about the recipes? Email britt@parisdiningclub.com

 
All Matisse Recipes
Britt St. Clair https://www.wkndreditions.com/journal?author=618ad1de9f901f4bf3764454
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