So, you have a giant tub of plain yogurt. It seemed like such a good idea at a time. Sure, you’ll eat plain yogurt with honey and granola for breakfast every day for a week. And definitely not a doughnut, again.
The solution? Grab a couple lemons and make French Yogurt Cake. I’ve made it a few times before with different types of citrus. Orange yogurt cake with chocolate chips is amazing.
It’s easy yet impressive, and everyone will love it. Two mixing bowls, one loaf pan, a little saucepan, and voila. Wash the evidence and tell everyone you slaved over it for hours.
- 1 1/2 c. all-purpose flour
- 2 tsp. baking powder
- 1/2 tsp. kosher salt
- 1 c. plain yogurt (preferably whole milk)
- 1 c. sugar
- 3 eggs
- zest of two lemons
- 1/2 tsp. vanilla
- 1/2 c. flavorless oil, like vegetable or expeller-pressed coconut
- juice of two lemons
- 1/3 cup sugar
Grease a large loaf pan. Line the bottom with parchment paper and spray with oil or nonstick spray. Preheat oven to 350F.
In a small bowl, whisk together flour, baking powder, and salt. In a larger bowl, stir together yogurt, sugar, eggs, lemon zest, vanilla, and oil. Add in dry ingredients and stir to combine.
Pour into prepared loaf pan and bake 50-60 minutes, until a toothpick placed in the center comes out clean.
Meanwhile, combine 1/3 cup sugar and lemon juice in a small saucepan. Heat over medium-low until all the sugar is dissolved. Set aside.
Cool cake in pan 10 minutes, then flip out onto a wire cooling rack over a jelly roll pan. Pour syrup over it. Let cool. Slice and serve.
Added to Things I Love Thursday, Ingredient Spotlight: Yogurt, and Full Plate Thursday at Miz Helen’s Country Cottage.