Recipe information
Yield
8 Servings
Ingredients
Nonstick vegetable oil spray
1
1/2 cups all-purpose flour, plus more for dusting
2
teaspoons baking powder
3
/4 teaspoon kosher salt
1
cup sugar
1
tablespoon finely grated lemon zest
3
/4 cup whole-milk Greek yogurt
1
/2 cup vegetable oil
2
large eggs
1
/2 teaspoon vanilla extract
Special Equipment
8½
x4½" Loaf Pan
Need to make a substitution?
Preparation
Step 1
Preheat oven to 350°. Coat loaf pan with vegetable oil spray. Dust with flour; tap out excess.
Step 2
Whisk 1 1/2 cups flour, baking powder, and kosher salt in a medium bowl.
Step 3
Using your fingers, rub sugar with lemon zest in a large bowl until sugar is moist. Add yogurt, oil, eggs, and vanilla extract; whisk to blend. Fold in dry ingredients just to blend.
Step 4
Pour batter into prepared pan; smooth top. Bake until top of cake is golden brown and a tester inserted into center comes out clean, 50–55 minutes.
Step 5
Let cake cool in pan on a wire rack for 15 minutes. Invert onto rack; let cool completely. DO AHEAD: Can be made 3 days ahead. Store airtight at room temperature.
Nutrition Per Serving
One serving contains: Calories (kcal) 290 Fat (g) 16 Saturated Fat (g) 3 Cholesterol (mg) 55 Carbohydrates (g) 37 Dietary Fiber (g) 0 Total Sugars (g) 20 Protein (g) 5 Sodium (mg) 340