French lemon yogurt cake

French 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


  • 1Preheat the oven to 350F/175C. Lightly oil and line a standard loaf pan (8 1/2" x 4 1/4").
  • 2Combine the flour, salt and baking powder in a medium bowl and whisk together.
  • 3In a large bowl, rub the lemon zest into the sugar in to help it release the oils. You should get patches that become slightly moist.
  • 4Add the yogurt, eggs, and vanilla to the lemony sugar and whisk until blended.
  • 5Gradually add the flour mixture as well and mix in.
  • 6Pour in the oil(s) and blend until combined.
  • 7Pour the batter into the lined loaf pan and smooth off the top.
  • 8Bake for approx 50-55 minutes until the loaf is golden on top and a skewer comes out clean.
  • 9Leave to cool around 5 minutes before loosening from the pan and carefully taking the loaf out. Continue to cool in a cooling rack.
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