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Prep Time: 10 Minutes Cook Time: 50 Minutes |
Ready In: 60 Minutes Servings: 12 |
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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. Ingredients:
nonstick vegetable cooking spray |
1 1/2 cups all-purpose flour, plus more for dusting |
2 teaspoons baking powder |
3/4 teaspoon kosher salt |
1 cup sugar |
1 tablespoon finely grated lemon zest |
3/4 cup whole-milk greek yogurt |
1/2 cup vegetable oil |
2 large eggs |
1/2 teaspoon vanilla extract |
Directions:
1. Preheat oven to 350°. Coat pan with vegetable oil spray. Dust with flour; tap out excess.
2. Whisk 1 1/2 cups flour, baking powder, and kosher salt in a medium bowl.
3. 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. 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.
5. Let cake cool in pan on a wire rack for 15 minutes. Invert onto rack; let cool completely.
6. DO AHEAD: Can be made 3 days ahead. Store airtight at room temperature.
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