Daily Strugglies lemon+yogurt cake
- 1 1/2 cups all purpose flour 210g plain flour
- 2 tsp baking powder
- 1/4 tsp salt
- 1 cup sugar 200g
- 1 lemon zest (ie from 1 lemon)
- 3/4 cup plain yogurt 180ml
- 3 eggs
- 1/4 tsp vanilla extract
- 1/4 cup vegetable oil 60ml, or other plain oil eg safflower, canola
- 1/4 cup lemon olive oil 60ml, or additional veg oil
Preheat the oven to 350F/175C. Lightly oil and line a standard loaf pan (8 1/2″ x 4 1/4″).
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.
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 as ever! Enjoy xoxo