180 g all-purpose flour
2 tsp baking powder
pinch of salt
210 g sugar
zest of 1 lemon
1/2 cup plain whole milk yogurt
3 large eggs
1/4 tsp vanilla extract
1/2 cup flavorless oil (canola, grapeseed)
Preheat the oven to 350F. In a large bowl, combine the sugar and lemon zest together, using your fingers to rub the zest into the sugar until the sugar is moist and fragrant. Add the eggs and whisk until pale yellow and light.
Add the yogurt and vanilla extract and whisk until combined. Now add the flour, baking powder, and salt; whisk just until batter is smooth.
Use a rubber spatula to fold the oil into the batter; the cake batter will look glossy once you’re done.
Pour the batter into a greased 1 lb. loaf pan and bake the cake for approximately 40 to 50 minutes, until a toothpick inserted in the center of the cake comes out clean. Flip the cake out onto a wire cooling rack and allow it to cool before serving.
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