French Yogurt Cake

This fool-proof yogurt cake has been around for generations.With variations throughout Europe, this is a quick standby is often the first recipe children are taught.

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Course: Dessert

Cuisine: French

Keyword: brunch, Dessert, French, Yogurt Cake

Prep Time: 10

Cook Time: 7 45

Servings:

Ingredients

1 c granulated sugar
2 t orange or lemon zest
1/2 c plain Greek yogurt
3 large eggs, room temperature
2 t vanilla
1/4 t orange extract(optional)
1 1/2 c all-purpose flour, spooned and leveled
2 t baking powder
1/4 t sea salt
1/2 c canola oil or flavorless oils (avocado, light olive oil)

Glaze (optional)

2 T granulated sugar
2 T orange/lemom juice

Instructions

Preheat oven to 350 °F.
Grease and flour a loaf pan. Tap out any excess flour.
Grate 1 orange with a microplane grater to obtain at least 2 teaspoons of zest.
In a medium-sized bowl, rub the zest into the sugar.
Stir in the plain yogurt and extract(s).
Whisk in the eggs, one at a time.
In a small bowl, whisk together the flour, baking powder and sea salt.
Add dry ingredients to wet ingredients until combined.
Finally, add the oil and continue to mix in until well incorporated throughout the batter.
Pour batter into loaf pan and level out the top.
Place into the preheated oven for about 45 minutes. Inserting a toothpick in the center which comes out clean should verify its baking is complete. Remove from oven to a cooling rack for about 10 minutes.
Insert an offset spatula or a knife to loosen cake from the sides of the pan. Invert and tap out the cake; place it upright on the cooling rack to continue to cool.
Slice once cooled. Serve with fresh fruit for a delightful treat!

Glaze:

Mix juice and sugar together in a glass measuring cup. Heat in microwave until bubbly, about 45 seconds.
After taking cake out of pan, brush glaze onto the top gently using a pastry brush.(* Put a pan underneath cooling rack to catch any excess drips.)