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Recipes Fresh From The Farm

French Yogurt Cake

E. Marie from Bon Appetit

8 to 12 servings

I just got my May 2012 issue of Bon Appetit ... I baked this pound cake yesterday - it's absolutely YUMMY! You can make it three days ahead and store it airtight at room temperature. I added a lemon juice and powdered sugar glaze - made it nice and light so it soaked into the cake! You can use as much or as little glaze as you like - or none at all! A great recipe for all of those lemons we're getting now - and my neighbors love that I share with them!

  • 1 1/2 C. flour
  • 2 t. baking powder
  • 3/4 t. kosher salt
  • 1 C. sugar
  • 1 T. finely grated lemon zest … I used 2 T. (2 large lemons)
  • 3/4 C. whole-milk Greek yogurt
  • 1/2 C. vegetable oil
  • 2 large eggs
  • 1/2 t. vanilla extract

In medium bowl: flour, baking powder, & salt.
In a large bowl: sugar & lemon zest – rub between fingers till sugar is moist.
To large bowl, add: yogurt, eggs, & vanilla, whisk to blend – then fold in dry ingredients.

Prepare a 9” x 5” loaf pan by spraying with nonstick veggie spray, dust with flour, tap out excess. Pour batter into pan & smooth the top.

Bake at 350 degrees until the top of the cake is golden brown & tester comes out clean – 50/55 minutes. OPTIONAL: glaze with fresh lemon juice (I used the juice from two lemons) and enough powdered sugar (4 heaping teaspoons) to form a thinner glaze. Pour over hot cake while in the loaf pan. Let cool on a wire rack for 20-30 minutes, then you can invert and remove from pan. I used a glass loaf pan and left the cake in the pan and sliced & served it directly from the pan!