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Saturday, May 05, 2012

Greek Yogurt and Lemon Tea Cake

The Altitude Adjustment Section
You know the French, they just seem to have a way with food. It's all about excellent ingredients prepared properly and enjoyed slowly. How can you argue with that system? The 4 ingredient pound cake called quartre au quartre which I have posted has become my stand-by go-to cake served with anything from berries and cream to chocolate sauce. Here is another excellent and easy cake which uses Greek yogurt and lemon, you must try it!

1 1/2 cups AP flour
2 teaspoons baking powder
3/4 teaspoon kosher salt
1 cup sugar
1 tablespoon lemon zest (from 1 lemon)
3/4 cup whole milk Greek yogurt
1/2 cup vegetable oil
2 large eggs
1/2 teaspoon vanilla extract

Preheat oven to 350 degrees. Coat a standard 81/2 by 41/2 loaf pan with non-stick spray. Dust with flour and shake out excess. Whisk flour, baking powder and salt in a medium bowl. Using your fingertips rub the sugar and the lemon zest together in a separate bowl. Now add the yogurt, veggie oil, eggs, and vanilla to the sugar zest mixture and whisk to blend. Fold in dry ingredients just till blended, no electric mixer required. Pour batter into prepared pan and smooth top. Bake about 50-55 minutes or until top is golden and toothpick inserted comes out clean. Let cool in pan 15 minutes on wire rack before removing from pan.