This is the first cake recipe that most French children are taught due to the easy directions that include using the empty yogurt container to measure out the other ingredients. French children bake nearly every weekend, and its a lesson in patience as they typically bake in the morning and enjoy it with tea for their afternoon snack.
Makes one 9” x 5” loaf
Ingredients
11/2 cups all-purpose flour
2 teaspoons baking powder
1/8 teaspoon sea salt
1 cup sugar
Zest of a lemon + 1 teaspoon lemon juice
1/2 cup plain whole milk yogurt
3 eggs
1/2 cup extra-virgin olive oil
½ cup optional chocolate chips or fruit (raspberries are the classic)
Instructions
Preheat the oven to 350ºF Spray the inside of a loaf with cooking spray and set aside until ready to use.
- Whisk the flour, baking powder, and salt together in a bowl. In another bowl, mix the lemon zest and juice into the sugar. Whisk in the yogurt, then the eggs.
- Gently whisk in the flour. Switch to a spatula and fold in the olive oil and optional chocolate chips or fruit.
- Pour into the prepared loaf pan, smoothing out the top and bake for 45-55 minutes, until the top is golden brown and a tester inserted in the center comes out clean.
- Cool in the pan for 5 minutes, then remove to a rack to completely cool.
Dust with powdered sugar and serve.
May be stored air tight for up to 3 days.
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