-
Prep time
20 minutes
-
Cook time
40 minutes
-
Makes
9-inch Cake
Author Notes
Every year after all the year end celebrations and overindulgence in any thing sweet and buttery with creamy filling gushing forth, I will always think of this cake in the months to come. I had somehow convinced myself that this is a "guilt-free" cake (uses oil instead of butter, and Greek yogurt that is suppose to be good for you). Plus, this cake really brightens your palate on those monotonous winter days.
I came across this cake on David Lebovitz's blog, Living The Sweet Life In Paris years ago. After numerous trials, adaptation and re-adapation, and the what to do next time moments, plus a little error in my writing led to this version.
You can store this cake in room temperature or in the fridge. Personally I like to eat this straight from the fridge, and if I feel like indulging I will drizzle sweeten condensed milk on top.
—Karen He
Ingredients
-
1 cup
All Purpose Flour
-
2 tsp
Baking Powder
-
1/4 tsp
Table Salt
-
2/3 cup + 1 tbsp
Sugar
-
Zest of 2 Lemons
-
3
Large Eggs (room temperature)
-
1/2 cup
Vegetable Oil
-
5 tsp
Lemon Extract
-
3/4 cup
Greek Yogurt (room temperature)
Directions
-
In a large bowl, rub together sugar and lemon zest (do this first, let the flavors marinate).
-
Pre-heat oven to 350°F (180°C). Butter or oil a 9-inch cake pan, and line the bottom with parchment paper.
-
In another bowl, mix flour, baking powder and salt together.
-
Whisk together eggs and sugar until smooth.
-
Whisk in vegetable oil, lemon extract until smooth, then whisk in Greek yogurt until well blended.
-
Whisk in dry ingredients until incorporated, try to smooth out all the lumps. Do not overmix.
-
Pour batter into prepared cake pan, and bake for 37 minutes or until a toothpick inserted into the center of the cake comes out clean. I suggest start checking your cake at the 30 minutes mark.
-
Let the cake cool completely. Then run a knife along the outside of the cake, and flip on to a plate.
See what other Food52ers are saying.