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Total Time
1hr 5mins
Prep 15 mins
Cook 50 mins

Yummy and moist

Ingredients Nutrition

Directions

  1. Position rack in center of oven and preheat oven to 350°F Generously butter 8 1/2 x 4 1/2 x 2 1/2-inch metal loaf pan. Sift flour, baking powder, and salt into medium bowl. Combine yogurt, sugar, eggs, lemon peel, and vanilla in large bowl; whisk until well blended. Gradually whisk in dry ingredients. Using rubber spatula, fold in oil. Transfer batter to prepared pan. Place pan on baking sheet.
  2. Place cake on baking sheet in oven and bake until cake begins to pull away from sides of pan and tester inserted into center comes out clean, about 50 minutes. Cool cake in pan on rack 5 minutes. Cut around pan sides to loosen cake. Turn cake out onto rack. Turn cake upright on rack and cool completely. (Can be made 1 day ahead. Wrap and store at room temperature.).
Most Helpful

4 5

I'm pleasantly surprised by this cake, which is nice and moist almost like a sour cream cake or pound cake. The lemon is a nice touch, which makes the flavor just a bit light, but not really lemon-y. I think I will cut the sugar a little next time. I used butter instead of oil, and I baked it in a 9x5.5 inch loaf pan. Mine took 60 min. at 350. Thanks!