Total Time
Prep 10 mins
Cook 50 mins

"Think of this as a healthier pound cake with a bit more going on (thanks to yogurt and lemon zest)." Taken from Bon Appetit May '12.

Ingredients Nutrition


  1. Preheat oven to 350°. Coat pan with vegetable oil spray. Dust with flour; tap out excess.
  2. Whisk 1 1/2 cups flour, baking powder, and kosher salt in a medium bowl.
  3. Using your fingers, rub sugar with lemon zest in a large bowl until sugar is moist. Add yogurt, oil, eggs, and vanilla extract; whisk to blend. Fold in dry ingredients just to blend.
  4. 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.
  5. Let cake cool in pan on a wire rack for 15 minutes. Invert onto rack; let cool completely.
  6. DO AHEAD: Can be made 3 days ahead. Store airtight at room temperature.


Most Helpful

This was wonderful - silky and light. I baked in a 20cm round ring tin and it only took 40 minutes. I served it warm with butter, DH and kids all loved it. Made for ZWT8 French leg, The Fearless Red Dragons.

cookingpompom July 26, 2012

One word...divine! It is such a perky flavored cake and not overly sweet which we adore! It has a nice soft texture but is solid when cut so it does not fall apart. Not one little thing went wrong when making it - it was a breeze to throw together. We tried it plain, with ice cream on top and then with some Strawberry Coulis (Recipe #373597) and they were all just wonderful. Found and made during the ZWT8 tour.

HokiesMom July 22, 2012

This recipe makes a perfect, soft and silky cake and is wonderfully easy to do. We all loved it !! Made for ZWT8.

katew July 20, 2012

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