Something like this bright and lemony French yogurt loaf:
Aren’t those little pots adorable? I found them at a local supermarket where they were selling packs of six as stocking stuffers. Too cute.
Now I’m normally a savory breakfasts type of person — although I love French toasts and donuts, I’d rather have lots of protein (eggs, bacon, sausage) and potatoes to start out my day. Sometimes though, just sometimes, I do get a hankering for a sweet breakfast pastry. And this loaf was perfect for that. Especially when warmed in the oven, with a bit of blueberry jam… bliss. Breakfast is the most important meal of the day after all, and this loaf is definitely worth getting up out of bed for. Even if it means facing the cold and rainy bike ride to work.
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Preheat the oven to 350 (F), and butter your loaf pan liberally. Dust with flour and tap out any excess.
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Whisk 1 1/2 cups flour, 2 teaspoons baking powder, and 3/4 teaspoon kosher salt in a medium bowl. Set aside.
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Using your fingers, rub together 1 cup sugar and 1 tablespoon lemon zest in a large bowl until sugar is moist. Whisk in 3/4 cup Greek yogurt, 1/2 cup vegetable oil, 2 eggs, and 1/2 teaspoon of vanilla extract until well combined.
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Using a rubber spatula, fold in the flour/baking powder/salt mixture (from the second step) into the sugar/yogurt/oil mixture (from the third step), just until smooth and combined.
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Pour batter into the prepared pan and smooth top. Bake for 50 – 55 minutes, or until the top of the cake is golden brown and a skewer inserted into the center comes out clean.
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Let cake cool in pan on a cooling rack for 15 minutes. Invert onto rack and cool completely.
