French Yogurt Cake




Ingredients

1½ cups all-purpose flour

2 teaspoons baking powder

Pinch of salt

1 cup sugar

Finely grated zest of 1 lemon (lime or orange)

½ cup plain yogurt or sour cream

3 large eggs

¼ teaspoon pure vanilla extract

½ cup avocado oil or light olive oil


Glaze

100g confectioners’ sugar

20g or 1½ to 2 tablespoons fresh lemon juice (lime or orange)

Preheat the oven to 350°F and center a rack in the oven. Generously butter an 8½ x 4½-inch loaf pan, place it on a lined baking sheet, and set aside. In a medium bowl, whisk together the flour, baking powder, and salt. In a separate bowl, combine the sugar and lemon zest. Using your fingertips, rub the zest into the sugar until it becomes moist and fragrant. Add the yogurt (or sour cream), eggs, and vanilla extract, then whisk until the mixture is smooth and well blended. Gently whisk in the dry ingredients until mostly incorporated, then switch to a rubber spatula and fold in the oil until the batter is thick, smooth, and slightly glossy.


Scrape the batter into the prepared pan and smooth the top. Bake for 45 to 50 minutes, or until the cake is golden, beginning to pull away from the sides of the pan, and a knife inserted into the center comes out clean. Let the cake cool in the pan for 5 minutes, then run a blunt knife around the edges, unmold, and allow it to cool completely on a wire rack, right-side up.


To make the lemon glaze, whisk together the confectioners’ sugar and lemon juice in a small bowl until smooth and pourable. Drizzle the glaze evenly over the cooled cake and let it set for about 15 to 20 minutes before slicing.

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