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Prep time
20 minutes
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Cook time
40 minutes
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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
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Ingredients
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1 cup
All Purpose Flour
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2 tsp
Baking Powder
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1/4 tsp
Table Salt
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2/3 cup + 1 tbsp
Sugar
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Zest of 2 Lemons
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3
Large Eggs (room temperature)
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1/2 cup
Vegetable Oil
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5 tsp
Lemon Extract
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3/4 cup
Greek Yogurt (room temperature)
Directions
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In a large bowl, rub together sugar and lemon zest (do this first, let the flavors marinate).
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Pre-heat oven to 350°F (180°C). Butter or oil a 9-inch cake pan, and line the bottom with parchment paper.
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In another bowl, mix flour, baking powder and salt together.
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Whisk together eggs and sugar until smooth.
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Whisk in vegetable oil, lemon extract until smooth, then whisk in Greek yogurt until well blended.
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Whisk in dry ingredients until incorporated, try to smooth out all the lumps. Do not overmix.
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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.
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Let the cake cool completely. Then run a knife along the outside of the cake, and flip on to a plate.
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