(adapted from Dorie Greenspan’s Baking From My Home to Yours, p.224)
1 1/2 cups all-purpose flour
2 teaspoons baking powder
Pinch of salt
1 cup sugar
Grated zest of 1 lemon
1/2 cup plain yogurt
3 large eggs
1/2 teaspoon pure vanilla extract
1/2 cup oil
Preheat oven to 180C (why is it in Celcius? Sorry ... You'll have to translate)
Put the sugar and zest in a medium bowl and rub the ingredients together until the sugar is fragrant.
Whisk in the yogurt, eggs and vanilla.
When the mixture is well blended, gently whisk in the dry ingredients.
Fold in the oil. The batter will be thick and shiny. Scrape it into the pan.
Bake for about 50-55 mins, or until the cake begins to come away from the sides of the pan, and a knife inserted into the center comes out clean. Cool for 5mins, then unmold and cool to room temperature on the rack.
Put the sugar and zest in a medium bowl and rub the ingredients together until the sugar is fragrant.
Whisk in the yogurt, eggs and vanilla.
When the mixture is well blended, gently whisk in the dry ingredients.
Fold in the oil. The batter will be thick and shiny. Scrape it into the pan.
Bake for about 50-55 mins, or until the cake begins to come away from the sides of the pan, and a knife inserted into the center comes out clean. Cool for 5mins, then unmold and cool to room temperature on the rack.
that looks delicious
ReplyDeletethis looks pretty good. there is also a brownie mix that all you need to do is add yogurt to....my brother pat says it is wicked good however i refuse to eat it because i dont like yogurt.
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