French Lemon Yogurt Cake

For Maurice Sendak.  Adapted from Bon Appetit, shared by Andrew Knowlton.  This is a quick cake, like a banana bread or zucchini bread but with lemon and yogurt!  Lovely to meet you, perfect cake.  Lovely indeed.

Ingredients

1c all purpose flour

1/2c rye flour (alternatively you can use 1.5c all-purpose flour total)

2 tsp. baking powder

3/4 tsp. salt

3/4c sugar

1 heaping tbsp. lemon zest (finely grated)

3/4 c. Greek yogurt

1/2c vegetable oil 

2 large eggs

1/2 tsp. vanilla extract

Directions

Preheat oven to 350 degrees F.

Coat a standard loaf pan with vegetable oil spray or butter and dust with flour; tap out excess.  

Whisk together flour, baking powder, and salt.  In a separate bowl, rub the sugar together with the lemon zest with your fingers until the sugar is moist.  Add yogurt, vegetable oil, eggs, and vanilla extract and whisk to blend.  Fold in dry ingredients just to blend.  Pour batter into prepared pan, and smooth the top.  Bake until the top of the cake is golden brown and a tester inserted into the center comes out clean, about 50-55 minutes.  Let cake cool in pan for about 15 minutes, then remove to cool completely.