My husband loves lemon pound cake. A friend at his work makes the most incredible pound cake ever but the recipe is top secret :)
I spotted this Sugar Loaf recipe in my bon appetit magazine and had a feeling it would be delicious and a hit with my husband.
Well, I've already snagged two pieces. Just hope I save a piece or two for Dan when he gets off work.
French Yogurt Cake
1 1/2 cups flour
2 tsp. baking powder
3/4 tsp. Kosher salt
1 cup sugar
1 TB finely grated lemon zest
3/4 cup Greek yogurt
1/2 cup vegetable oil
2 large eggs
1/2 tsp. pure vanilla extract
In small bowl, combine flour, baking powder and Kosher salt. Whisk and set aside.
In large bowl, combine sugar and lemon zest. Using your fingers, rub sugar and lemon zest together until moist. Add yogurt, oil, eggs and vanilla. Whisk until combined.
Gradually add flour mixture to lemon mixture, just until combined.
Coat a 8 1/2 x 4 1/4 " loaf pan with cooking spray and dust with flour. Pour batter in prepared pan and bake 350 degrees for 50-55 minutes or until cake is golden brown and tester inserted in center comes out clean.
Let cool in pan for 15 minutes and transfer to wire rack to cool completely.
Dust with powdered sugar if desired---but certainly not needed!
Recipe source: bon appetit magazine
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