Cooking Thru Magazines: Recipe #1

I have so many magazines that I am saving for recipes - it's a little absurd. Never mind all the cookbooks I never use. So I decided to clean out my magazine collection and cook my way through the recipes. Starting with Bon Appetit, May 2012, I baked a yummy French Yogurt Cake last night. We served it with fresh berries and it was a hit. This recipe is a keeper.


I'm even thinking I'll have some for breakfast today. Here is the recipe, I followed it exactly.

French Yogurt Cake
8 servings

Preheat oven to 350 degrees. Coat a standard loaf pan with nonstick vegetable oil spray. Dust with flour; tap out excess. Whisk 1 1/2 cups flour, 2 tsp. baking powder and 3/4 tsp. kosher salt in a medium bowl. Using your fingers, rub 1 cup sugar with 1 Tbsp. finely grated lemon zest in a large bowl until sugar is moist. Add 3/4 cup whole-milk Greek yogurt, 1/2 cup vegetable oil, 2 large eggs and 1/2 tsp. 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. Let cake cool in pan on a wire rack for 15 minutes. Invert onto rack; let cool completely.

Easy peasy.

Ellen Martin

I'm a west-coast mama of two little ones, 15 months apart. This is our family story with reviews and recommendations along the way. Thanks for joining our journey.

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