French lemon yogurt cake

4.82 from 16 votes

This French lemon yogurt cake is so easy to make, and has a wonderful flavor and texture. Definitely one to add to your regular baking list!

Prep Time10

Cook Time50

Total Time1

Course: Snack

Cuisine: French

Servings: (approx - makes 1 loaf)

Calories: 233kcal

Author: Caroline's Cooking

Save

Ingredients

1 ½ cups all purpose flour plain flour
2 teaspoon baking powder
¼ teaspoon salt
1 cup sugar
1 lemon zest (ie from 1 lemon)
¾ cup plain yogurt
3 eggs
¼ teaspoon vanilla extract
¼ cup vegetable oil or other plain oil eg safflower, canola
¼ cup lemon olive oil or additional vegetable oil

US Customary - Metric

Instructions

Preheat the oven to 350F/175C. Lightly oil and line a standard loaf pan (8 ½" x 4 ¼", 21x11cm).
Combine the flour, salt and baking powder in a medium bowl and whisk together.
In a large bowl, rub the lemon zest in to the sugar in to help it release the oils. You should get patches that become slightly moist.
Add the yogurt, eggs and vanilla to the lemony sugar and whisk until blended.
Gradually add the flour mixture as well and mix in.
Pour in the oil(s) and blend until combined.
Pour the batter into the lined loaf pan and smooth off the top.
Bake for approx 50-55 minutes until the loaf is golden on top and a skewer comes out clean.
Leave to cool around 5 minutes before loosening from the pan and carefully taking the loaf out. Continue to cool in a cooling rack.

Video

Notes

Watch the video to see how easily it all comes together!

I used whole milk yogurt, but lower fat would also work. Greek-style is also fine.

The cake will keep a few days, covered at room temperature (I put in tupperware) - it will gradually dry a little so if more than around 3-4 days, you may want to toast or grill and top with berries/jam at that point but it will still be delicious.

Nutrition