Yogurt Cake

This time I used Rapadura sugar and lemon juice in the batter and a lemon glaze.

My favorite cake recipe.  This cake is super moist and the recipe is receptive to experimentation, so you can really get creative.  The cake is not too sweet,  easy to digest, and nourishing.   I use whole milk yogurt (cream top) from Farm Peter.   Recipe is from the book Chocolate & Zucchini by Clotilde Dusoulier, a gift from my mom.   Clotilde says:
'You can add citrus juice or zest to the batter, fold in berries, chocolate chips, or nuts;  substitute ground nuts or cocoa powder for part of the flour; slice the cake in two and spread raspberry jam, lemon curd or ganache in the middle; or dress the cake with whatever frosting or glaze you like.'
(I can't wait to try an avocado buttercream frosting!)

The recipe:
Printable Recipe
1/3 cup vegetable oil, plus 1 teaspoon to grease the pan.
1 cup plain unsweetened yogurt, preferably whole milk
1 cup sugar
2 large eggs
1 tablespoon pure vanilla extract
1 tablespoon light or amber rum (optional but recommended)
1 2/3 cups all-purpose flour
1 1/2 teaspoons baking powder
1 teaspoon baking soda
a good pinch of fine sea salt

1. Preheat the oven to 350° F.  Grease the sides of a 10 inch round cake pan or springform pan with oil and line the botton with parchment paper if the pan is not springform.
2. In a large mixing bowl, whisk together the yogurt and sugar.  Add the eggs one by one, beating well after each addition.  Add the vanilla, oil, and rum, if using, and whisk again.
3. In another bowl, sift together the flour, baking powder, and baking soda, and salt.  Pour the flour mixture into the yogurt mixture, and whisk until just combined.
4. Pour the batter into the prepared cake pan and  bake for 35 to 40 minutes, until the top is golden brown and a knife inserted in the center comes out clean.  Transfer the pan to a cooling rack and let stand for 10 minutes.  Run a knife around the pan to loosen.  If you're using a springform pan, unclasp the sides.  Otherwise, flip the cake onto a plate and flip it back on the rack.  Serve warm or at room temperature.

Clotilde has a blog you can visit, also called Chocolate & Zucchini.