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Gluten Free Friday: French Yogurt Cake

June 29, 2012

I ran across this recipe in an issue of Bon Appetite while sitting in a TIRE shop of all places, and I KNEW I had to make it.  I’m a big fan of pound cake, but of course not the big calories.  The recipe was described as a lighter pound cake with a bit more going on.  I made the easy conversion to gluten free by switching to a gluten free all purpose flour and adding in some xanthan gum.  And of course I dropped some of the fat and calories by switching to nonfat Greek yogurt instead of the whole milk version.  The end result was marvelous and definitely a keeper recipe.  Servings: 12 at 207 calories and 10 grams of fat

Ingredients:

  • Nonstick vegetable oil spray
  • 1 1/2 cups all-purpose gluten free flour, plus more for dusting
  • 1 tsp xanthan gum
  • 2 tsp baking powder
  • 3/4 tsp kosher salt
  • 1 cup sugar
  • 1 Tbs finely grated lemon zest
  • 3/4 cup plain Greek yogurt
  • 1/2 cup vegetable oil
  • 2 large eggs
  • 1/2 tsp vanilla extract
  • special equipment
  • 8 1/2 4 1/4-inch loaf pan

Directions:

1. Preheat oven to 350°. Coat pan with vegetable oil spray. Dust with flour; tap out excess.

2. Whisk 1 1/2 cups flour, xanthan gum, 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. DO AHEAD: Can be made 3 days ahead. Store airtight at room temperature.

Printable version.

3 Comments leave one →
  1. June 29, 2012 9:03 am

    This sounds like a great alternative to the really buttery pound cake. I’m putting this in my saved folder!

  2. June 29, 2012 9:56 am

    What a yummy looking post! =)

Trackbacks

  1. Lemon Yogurt Cake with Freezer Fruit Compote « Pots and Plots

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