French Yogurt Cake

This recipe is another one taken from Bon Appetit magazine. I couldn’t resist the simple to prepare recipe and the claim that it was a “healthier” version of pound cake.

French Yogurt Cake, Bon Appetit, May 2012

I was also blessed with a kitchen assistant today that didn’t mind getting dirty and loves to be fed the yummy samples…my 10-month-old nephew Ryder! Here he is working by the oven :)

We had fun together in the kitchen! Because I was sharing it with him I wanted it to be as healthy as possible so I decided to swap out the vegetable oil with applesauce. The recipe calls for 1/2 cup of oil, just use an equal amount of applesauce when swapping.

Doesn’t look lemon zest look beautiful against the sugar? It smelled divine!

French Yogurt Cake

(Adapted from Bon Appetit)

Ingredients

  • 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 applesauce
  • 2 large eggs
  • 1/2 teaspoon vanilla extract

Preparation

  • Preheat oven to 350°. Coat loaf pan with vegetable oil spray.
  • Whisk 1 1/2 cups flour, baking powder and kosher salt in a medium bowl.
  • Using a rubber spatula, rub sugar with lemon zest in a large bowl until sugar is moist. Add yogurt, applesauce, eggs, and vanilla extract; whisk to blend. Fold in dry ingredients just to blend.
  • Pour batter into prepared pan; smooth top. Bake until top of cake is golden brown and a tester inserted into center comes out clean, 50–55 minutes.

It is yummy, moist, deliciousness! I already ate a piece and forgot to take a picture…I’m afraid if I cut another slice I’ll eat that too! I’ll add a picture once my boyfriend Travis or son Devin wants a piece :)

A few hours later…

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