French Yogurt Cake

Ingredients

• 2 teaspoons double-acting baking powder 
• 2 large eggs 
• 1.5 cups flour all-purpose
• 0.8 teaspoon kosher salt 
• 1 tablespoon lemon zest finely grated
• 0.8 cup greek yogurt 
• 1 cup sugar 
• 0.5 teaspoon vanilla extract 
• 0.5 cup vegetable oil 

Equipment

• bowl
• frying pan
• oven
• whisk
• loaf pan

Directions

1. Preheat oven to 350°F. Coat a standard(8 1/2x4 1/4") loaf pan with nonstick vegetableoil spray. Dust with flour; tap out excess.
2. Whisk 1 1/2 cups all-purpose flour, 2 teaspoonsbaking powder, and 3/4 teaspoon kosher salt ina medium bowl. Using your fingers, rub 1 cupsugar with 1 tablespoon finely grated lemonzest in a large bowl until sugar is moist.
3. Add 3/4 cup whole-milk Greek yogurt,1/2 cup vegetable oil, 2 large eggs, and1/2 teaspoon vanilla extract; whisk to blend. Foldin dry ingredients just to blend.
4. Pour batterinto prepared pan; smooth top.
5. Bake untiltop of cake is golden brown and a testerinserted into center comes out clean, 50-55minutes.
6. Let cake cool in pan on a wire rackfor 15 minutes. Invert onto rack; let coolcompletely. DO AHEAD: Can be made 3 daysahead. Store airtight at room temperature.