6.8 oz pillsbury best® all purpose flour (Pillsbury's Best is Bleached)
1 teaspoon almond extract (I used vanilla)
2 teaspoons double-acting baking powder
3 large eggs
1 cup granulated sugar
1 peel of lemon grated (I used butternut extract)
1 cup yogurt plain
0.3 teaspoon salt
0.5 cup vegetable oil pure crisco®
Equipment
bowl
frying pan
oven
knife
whisk
loaf pan
toothpicks
grill
Directions
Preheat the oven to 350 degrees F. and spray a 9×5 inch loaf pan with flour-added cooking spray.
Mix the flour, baking powder and salt in medium bowl. I sifted the flour because I’m suddenly in the habit of doing it even though it’s not always necessary if you weigh your flour.
Combine the yogurt, sugar, eggs, and flavorings in a large bowl; whisk well to blend. Gradually whisk dry ingredients into yogurt mixture. Stir in oil; mix until well combined.
Pour mixture into prepared pan.
Bake until cake begins to pull away from sides and toothpick inserted into the center comes out clean, about 50 minutes. Cool in pan on rack for 5 minutes. Using a small, sharp knife, cut around edge of cake to loosen. Turn cake out onto rack; turn upright and cool completely.At this point, you can pour icing over it or take it to the next level and grill it.
Heat your grill as you usually would, spray grill with cooking spray, and grill slices of cake for 1 to 2 minutes per side.
