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.
All Purpose Flour
2/3 cup + 1 tbsp
Zest of 2 Lemons
Large Eggs (room temperature)
Greek Yogurt (room temperature)
In This Recipe
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.