Pound cake is an interesting specimen. Dense, heavy, and tight-crumbed, it is so unlike its fluffy, layer-y counterparts that it should really have its own separate dessert category. Pound/bundt cake barely even tastes like regular cake; if anything, it is more similar to quick bread. I really appreciate the uniqueness and diversity it brings to the cake world.
You know why?
Because I don’t like (layer) cake.
Say WHAAAT?! Yep, I said it. You read that right, I’m a cake-hater. Did I just lose a little bit of your respect?
#sorrynotsorry (“hashtag sorry-not-sorry”)
It’s not that I absolutely will not let a crumb of birthday cake or cupcakes pass my lips. I’m not that weird. It’s just not something that I want to keep eating. The thought that usually runs through my head is: “Why am I eating this cake when I can be eating a double serving of ice cream instead?”
That said, I love pound cake and bundt cake, especially of the citrus and zucchini varieties. Costco used to carry this lemon cooler(?) cake… oh my goodness it was, quite honestly, the best cake ever. Of course they replaced it with this squat, dry, gross lemon bundt cake thing that is not worth consuming. Thanks a lot, Costco; you pulled a “Trader Joe’s” on me.
Now, let’s talk about this French Yogurt Cake. It’s nothing like that fabulous Costco cooler cake (and I didn’t expect it to be). It caught my eye while I was leafing through an old Bon Appetit magazine last week (the picture was interesting). I’m kind of obsessed with Greek yogurt, so naturally I had to try it!
Verdict? Keeper! It’s tender, pleasantly lemony, and very moist. Best of all, it’s a breeze to make! Ten minutes of prep, and it was in the oven. BOOM! Because it has yogurt and vegetable oil instead of hoards of butter, I’m going to deem it a “healthy-ish” variety of pound cake. So basically, yes, you have permission to eat it for breakfast. Actually, I think it’s more of a quick bread, so really it is meant to be a breakfast food. You’re so welcome :)
French Yogurt Cake
- 1 1/2 cups all-purpose flour, plus extra to dust the pan
- 2 tsp. baking powder
- 3/4 tsp. kosher salt
- 1 cup granulated sugar (I used just under 1 cup)
- 1 tbsp. finely grated lemon zest (lime or orange works too!)
- 3/4 cup Greek yogurt (any percentage, I used 2%)
- 1/2 cup vegetable oil
- 2 large eggs, at room temperature
- 1 tsp vanilla extract
- Preheat the oven to 350 degrees F. Butter and flour an 8 1/2 x 4 1/4-inch loaf pan (cooking spray is fine instead of butter.)
- In a medium bowl, whisk the flour, baking powder, and kosher salt. Set aside.
- In a large bowl, rub together the sugar and lemon zest. Whisk in the eggs, yogurt, oil, and vanilla until blended. Fold the flour mixture into the wet ingredients until just combined.
- Spread the batter evenly into the prepared pan. Bake until golden brown and a tester inserted into the center of the loaf comes out clean, 45-50 minutes.
- Allow the cake to cool in its pan set on a wire rack for 15 minutes. Then, invert it on to the rack and let it cool completely.
Cake will stay, wrapped tightly at room temperature, for three days. Enjoy!
Adapted slightly from Bon Appetit Magazine