Ever Evolving Food Blog

Hello Everyone! I have had this blog for years now, and as my personal life has changed, so have my tastes and eating habits...for the better!! I am now a fully plant-based eater, so my newer recipes will reflect this lifestyle and way of eating.

All of my old recipes will remain on my food blog, of course, so there will be a mixture of the old and the new for everyone to look through and choose. You can always play around with any recipe out there and make it your own, whether it's plant-based or not. There are always other options!
Thanks SO much for following! Happy Eating!

What's Cooking With Melissa

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Monday, June 4, 2012

French Lemon Yogurt Cake

I'm not really sure what makes this cake French, but that's what it was called in Bon Appetite magazine.  It's really like a lemon pound cake made with Greek yogurt, and it's yummy and light.  It goes really well with a cold glass of milk or a hot cup of coffee!






Ingredients
1 1/2 cups all-purpose flour
2 tsp. baking powder
3/4 tsp. kosher salt
1 cup sugar
1 Tbsp. finely grated lemon zest
3/4 cup Greek yogurt
1/2 cup vegetable oil
2 large eggs
1/2 tsp. vanilla

1. Coat a standard (8 1/2 x 4 1/2) loaf pan with nonstick cooking spray. 
2. Dust with flour, tapping out excess.  
3. Combine flour, baking powder and kosher salt in a medium bowl.
4. Using your fingers, rub sugar with lemon zest in a large bowl until sugar is moist.
5. Add Greek yogurt, vegetable oil, eggs, and vanilla.  Whisk to blend.
6. Fold in dry ingredients just to blend.
7. Pour batter into prepared pan.  Smooth top.
8. Bake at 350 for 50-55 min. or until top of cake is golden brown and a tester inserted into the center comes out clean. 
9. Let cake cool for 15 minutes before inverting.  Let cool completely before serving.


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