Friday, May 16, 2014

French Yogurt Cake

I've always had an obsession with tea parties. I love the frilly lace tablecloths, the delicate vintage teacups, and the dainty sugar cubes that I add to my Assam tea.

Lately, I've been dreaming of hosting a tea party for friends to celebrate spring. Unfortunately, my house is not that accommodating for tea parties--we don't have very much common space. 

However, this French yogurt cake would be at the top of my list of things to serve at a spring tea party. It is very similar to a pound cake, but instead of butter it uses greek yogurt. The result is a delicious, light cake that would go impeccably well with a cup of tea. 

To make the cake even more festive, top with fresh fruit!

French Yogurt Cake

From Bon App├ętit

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

Preheat oven to 350 degrees. Coat pan with vegetable oil spray. Dust pan with flour; tap out excess.

Whisk 1 1/2 cups flour, baking powder, and salt in a medium bowl. 

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. 

Pour batter into prepared pan, and then smooth the top of the batter. Bake until top is golden brown and a tester inserted into the middle comes out clean, 50-55 minutes. 

Let pan cool on a wire rack for 15 minutes. Invert onto rack to cool completely.

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