Yay! It's Wednesday Cake!

Wednesday, March 21, 2018

This week is all about simple, satisfying and beautifully versatile French yogurt cake. This loaf is the fluffiest, zestiest and most comforting thing I've eaten in a while. It's the perfect everyday cake that you can serve with ice cream, pudding, fresh fruits or jam.

Personally, I like it best plain, because you can really taste the zesty notes this way, but Balazs is all about eating it with a dollop of homemade vanilla pudding.

Go on, make this cake and top it with your favourite things. Cheers!

French Yogurt Cake
(Recipe by Andrew Knowlton via Epicurious. Makes 8 servings)

- 1 1/2 cups all-purpose flour
- 2 teaspoons baking powder
- 3/4 teaspoon kosher salt
- 1 cup sugar (I used maple syrup instead)
- 1 tablespoon finely grated lemon zest (I used one tablespoon of orange zest and one tablespoon of lemon zest  + juice of one orange)
- 3/4 cup whole-milk Greek yogurt
- 1/2 cup vegetable oil (I used coconut oil)
-  2 large eggs
- 1/2 teaspoon vanilla extract

Preheat oven to 350°F. Coat a standard (8 1/2x4 1/4") loaf pan with nonstick vegetable oil spray. Dust with flour; tap out excess.

Whisk 1 1/2 cups of all-purpose flour, 2 teaspoons baking powder, and 3/4 teaspoon kosher salt in a medium bowl.

Using your fingers, rub 1 cup of sugar with 1 tablespoon finely grated lemon zest in a large bowl until sugar is moist. Add 3/4 cup whole-milk Greek yogurt, 1/2 cup vegetable oil, 2 large eggs, and 1/2 teaspoon vanilla extract -  whisk to blend.

Fold in dry ingredients just to blend. Pour batter into prepared pan; smooth top.

Bake until top of cake is golden brown and a tester inserted into the center comes out clean, 50-55 minutes.

Let the cake cool in the pan on a wire rack for 15 minutes. Invert onto rack; let it cool completely. Ta-dah!

P.S: Fancy more?
P.P.S: A sassy GIVEAWAY is coming up!

(Photos by exPress-o)


Anonymous said...

I want a piece. Jill

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