I made this cake on Sunday and totally tried to pass it off as bread. Caleb took one bite and said "this tastes like cake!" Whoops. Honestly I didn't really know what to expect with this recipe; I didn't know if it would be more cake-y or more French sweet bread that's acceptable to eat for breakfast. What resulted was a super moist, lighter than pound cake but more flavorful than pound cake (if that makes sense) cake. It is probably the easiest and fastest cake I've ever made, and I will definitely be making it again. Happy Friday!
1 1/2 cups flour
2 tsp baking powder
3/4 tsp salt
1 cup sugar
1 Tbsp finely grated lemon zest
3/4 cup low-fat vanilla yogurt
1/2 cup vegetable oil
1/2 tsp vanilla extract
Heat oven to 350 degrees. Coat a 8 1/2 x 4 1/2" loaf pain with nonstick spray; dust with flour and tap out excess.
Whisk flour, baking powder, and salt together in a medium bowl.
In a large bowl, rub sugar and lemon zest together until sugar is moist. Add yogurt, vegetable oil, eggs, and vanilla; whisk to blend. Fold in dry ingredients just to blend. Pour batter into prepared loaf pain and bake for 50-55 minutes, until top of cake is golden brown and a tester inserted into center comes out clean. Let cake cool in pan on a wire rack for 15 minutes. Invert onto rack; let cool completely. Store airtight at room temperature.
source: slightly adapted from Bon Appetit, May 2012