French Lemon Yogurt Cake

Ingredients

• 1 tablespoon softened butter for pan
• 1 cup all-purpose flour
• 1/2 cup almond flour
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 1 cup granulated sugar
• 1 tablespoon fresh lemon zest
• 1/2 cup plain whole milk yogurt (I like Greek yogurt)
• 3 large eggs
• 1/2 cup neutral vegetable oil (such as canola or safflower)

Instructions

1. 1

   Center oven rack and preheat to 350 (175C) degrees. Butter a standard loaf pan and lightly coat with flour, tapping out the excess.

2. 2

   Whisk together the flours, baking powder and salt in a large bowl.

3. 3

   Put the sugar in a medium bowl with the zest and rub with your fingertips until sugar is moist and aromatic. Add the yogurt, and eggs. Whisk until blended, then add the oil and whisk until emulsified.

4. 4

   Pour the wet ingredients over the flour mixture and fold with a spatula or wooden spoon until no flour is visible.

5. 5

   Scrape the batter into pan and bake 50-55 minutes, or until cake is golden brown and beginning to pull away from the sides of the pan.

6. 6

   Transfer pan to a rack and cool 5 minutes. Run a blunt knife around edges before unmolding onto a rack to cool, right side up.