Gluten Free Friday: French Yogurt Cake
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
- 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
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.