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Lemon Yogurt Cake Recipe

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This recipe for Lemon Yogurt Cake is from The Granaghan Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 ½ cups all purpose flour
½ tsp kosher salt
2 tsp baking powder
1 cup sugar
3 eggs
2 tsp lemon zest (from 1-2 lemons)
½ tsp pure vanilla extract
½ cup extra virgin olive oil
Directions:
Directions:
Preheat the oven to 350°F (175°C).
Grease your baking pan of choice and optionally line with parchment paper.
In a medium sized bowl, whisk together the flour, salt, and baking power.
In a large bowl, whisk together the yogurt, eggs, sugar, vanilla, and lemon zest.
Slowly whisk the dry ingredients into the wet ones. Stop when everything is fully combined and the batter is smooth.
Slowly stir in the oil, stopping as soon as everything is mixed together.
Pour the batter into the prepared pan, and place in the oven on the center rack for 30-45 minutes. Make sure to check with a toothpick starting at 30 minutes and remove from the oven as soon as the toothpick comes out clean.
Allow the cake to cool for 10 minutes, and then remove it from the pan.
Number Of Servings:
Number Of Servings:
10
Preparation Time:
Preparation Time:
Prep 10 minutes, cook 30 minutes
Personal Notes:
Personal Notes:
Pan size: a 9-inch loaf pan or a bundt pan both work well.

Cupcakes: these can even be cupcakes -- just use cupcake tins and cut down on the baking time -- start checking after 20 minutes.

To freeze: this cake freezes well. Simply allow to cool completely and then wrap tightly in plastic wrap followed by aluminum foil. Freeze for up to three months and thaw completely before eating.

 

 

 

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