French Yogurt Loaf Cake
A cake made of pantry ingredients, using only 1 bowl. A classic, reliable after-work or school recipe companion!
Ingredients
- 1 cup (200 g) Sugar
- 1 Lemon, zested
- 3 Large Eggs
- 1/2 cup Plain Yogurt Greek yogurt works well
- 1/2 cup Neutral Oil Melted butter also works
- 1/2 tsp Fine Sea Salt Use half has much if using iodized
- 1 1/2 cups (205 g) All Purpose Flour
- 2 tsp Baking Powder
- 1 cup (150g) Fresh Berries Frozen cranberries work; other frozen berries are too watery - proceed with caution
Instructions
- Pre-heat oven to 350F with rack in center. Prepare a standard loaf pan (such as a 9"x5") by greasing lightly with oil.
- In a large bowl, whisk together the sugar and lemon zest; you can also massage with your hands to release more essential oils. Add the eggs, yogurt, oil and sea salt. Whisk thoroughly to combine.
- Add the flour and baking powder, and mix briefly to combine; add the berries, and complete mixing with a rubber spatula taking care to get all the dry ingredients combined; work confidently and efficiently, and not over-mix.
- Pour and level the batter in the prepped loaf pan. Bake for 45-60 minutes, checking after 45 minutes for doneness. The cake should smell fragrant, be golden brown on top, springy to the touch and a tester should come out clean when inserted in the geometric center.
- Allow the cake the cool on a cooling rack for 20 minutes. Run a thin off-set spatula or knife around the edges, and gently un-pan the cake. Enjoy slightly warm. Cool completely before wrapping and storing.
- Cake will last up to 1 week at room temp or in the fridge, tightly wrapped. Cake will last 1 month in the freezer.