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Ingredients
- 1 ½ cups all-purpose flour
- 2 tsp. baking powder
- ½ tsp. salt
- 1 cup sugar
- 1 T finely grated lemon or orange zest
- ¾ cup whole milk Greek yogurt (I used my homemade yogurt, straining it ahead of time to thicken)
- ½ cup vegetable oil
- 2 eggs
- ½ tsp. vanilla or citrus extract (I used the latter)
Directions
- oven: 350°F
- pan: standard loaf pan
- Coat the loaf pan with a nonstick vegetable oil spray like Pam, then dust with flour. Tap out any excess flour & set aside.
- Whisk together the dry ingredients (flour, baking powder, & salt) in a medium bowl. In a separate, larger bowl, rub the citrus zest into the sugar until the sugar is moist & fragrant; you can also do this on a cutting board using a bench scraper a la Joy the Baker. Add the yogurt, oil, eggs, & extract to the sugar, whisking to blend.
- Fold the dry ingredients to the wet until just combined. Pour batter into the prepared loaf pan and bake until the cake is golden brown on top, 45-55 minutes. Cool the cake in the loaf pan first, for about 15 minutes, before inverting onto a rack and cooling completely. Cake can be made ahead & stored at room temperature, well wrapped or in an airtight container. Serve with chai or coffee.
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