Lemon Yogurt Cake

January 30, 2019 at 6:00 pm Leave a comment

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Lots of recipes for this cake online these days. I’ve simplified and tweaked my mother’s original French recipe. “How so?’ you ask. I’ve lessened the amount of sugar, feel free to add up to a cup. I chose not to glaze it. And I did not separate the eggs, beating the whites to stiff peaks, folding them into the rest of the batter. I like the texture as baked here.

1 1/2 cups all-purpose flour
2 teaspoons baking powder
pinch of salt
1 cup plain yogurt
2/3 cup sugar
3 eggs
zest of one lemon
juice of one lemon
1/2 teaspoon vanilla
1/2 cup oil

Preheat oven to 350°F

Combine flour, baking powder, and salt
in another bowl whisk together eggs, yogurt, sugar, lemon juice, lemon zest, vanilla, and oil
add wet ingredients to the dry and stir until well combined

Pour batter into to greased loaf pan
bake for 50 minutes, or until a toothpick inserted into the center of loaf comes out clean

Allow to cool in the pan for 10 minutes
then transfer to a rack to completely cool to room temperature

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Entry filed under: Breads, Desserts, French, Uncategorized.

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