Lemon cake made with oil and yogurt is a French classic. The addition of tarragon lends a subtle but intriguing background flavour. This cake is baked in a square pan which reduces the cooking time but you can also use a loaf pan if you prefer.
- All-Purpose Flour 1 ½ cups
- Baking Powder 2 tsp
- Salt ½ tsp
- Sugar 1 cup
- Zest of 1 Lemon
- Fresh Tarragon Leaves chopped, ¼ cup
- Eggs 3
- Plain Yogurt ¾ cup
- Vanilla Extract ½ tsp
- Extra Virgin Olive Oil ½ cup
- Preheat the oven to 350˚ F. Line a 10-inch square cake tin with parchment paper.
- Whisk together the flour, salt, baking powder.
- Using a wooden spoon, rub the lemon zest into the sugar then sprinkle in the tarragon.
- Add the olive oil, yogurt, eggs and vanilla and whisk until blended.
- Gradually stir in the flour mixture and mix until there are no lumps but do not over mix.
- Pour the batter into the cake tin and bake for 35 minutes (50 minutes for a loaf pan), or until a toothpick inserted in the centre of the cake comes out clean.
- Allow the cake to cool for a few minutes before removing from the pan and placing on a cooling rack.
- When the cake is cool, peel off the parchment paper and cut the cake into squares.
- You can also store the cake whole in a sealed container on the counter and cut as needed. It will remain moist for 3 or 4 days.
- The cake can also be frozen whole. Thaw at room temperature before serving.