French Yogurt Cake


supermoondec16We’ve gotten our first taste of snow for the year. And, though it’s not that much, last night with the super moon lighting up the night sky, the snow made it that much brighter. At about 3 AM I looked out the window, and it was easy to make out several deer grazing on the rye grass cover crop on the garden.



I couldn’t get the pictures and text for this post to line up properly. They seem to have a mind of their own for some reason. I finally just gave up, and it is what it is.

honeysnowpumpkingWith the holidays fast approaching it’s time to think about that Christmas baking. Although we don’t do a lot of baking, it is fun to make something homemade to give this time of year, or have on hand if someone stops by for a cup of coffee. This picture doesn’t have anything to do with this blog post, but who doesn’t like to see cute puppy pictures!
The following is a dandy little pound cake loaf  recipe that I just found in an old Bon Appetit magazine. It’s easy to make and turns out understated but delicious.
French Yogurt Cake
Preheat oven to 350
81/2 X 41/4 loaf pan oiled and dusted w flour.
Whisk 11/2 C all-P flour
2 tsp. baking pwd.
3/4 tsp kosher salt (we used regular salt)
Using fingers, rub 1 C sugar with 1 TBS. finely grated lemon zest, in a bowl until sugar is moist. We gave it more zest and even added a TBS of juice to really lemony it up.
Add 3/4 C whole-milk Greek yogurt (we used a 5.3oz tub of coconut Greek).
1/2 C veg oil.
2 lg. eggs
1/2 tsp. vanilla.
Whisk to blend. Fold in dry ingred. just to blend. Pour into pan. Bake until golden brown and tester comes out clean, about 50-55 minutes, ours needed a few more minutes. Let cool on rack.

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