French Yogurt Cake with apricot glaze

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This is a perfect classic cake.  Imagine a pound cake and a fancy french lemon had a love child. Its also made with greek yogurt instead of sour cream, and a balance of whole eggs and egg whites to really lighten it up.

 

Yeild: 1 loaf cake

 

Rating: Really easy and very straightforward, with a big payoff

 

Ingredients:

1 cup any flour (I used Bob’s Red Mill Gluten Free flour)

½ cup almond flour

2 teaspoons baking powder

½ teaspoon kosher salt

2/3 cup cane sugar

Zest of 1 lemon

1- 6 ounce container plain Greek yogurt (I used Fage 0% fat)

2 whole eggs

2 egg whites

½ teaspoon vanilla extract

1/3 cup oil (something neutral like canola or safflower)

¼ cup apricot preserves

 

 

Directions:

Center a rack in the oven, and preheat to 350 degrees (325 convection).

 

In a small bowl - mix together the flour, almond flour, baking powder and salt.

 

In a mixing bowl - put your sugar and your zest. Put the mixer on low for one minute or until the sugar is moist from the zest. Add the yogurt, eggs, egg whites and vanilla. Mix on medium speed until the mixture is very well blended and smooth. On the slowest setting, add in the flour mixture slowly until fully incorporated. Turn off the mixer. Using a silicone spatula, fold in the oil to the batter. The batter should be nice and shiny.

 

Take a loaf pan (8 ½ x 4 ½ ) and spray with oil. Line the bottom with a piece of parchment paper to fit. Scrape the batter into the pan and smooth the top. Bake for 50-55 minutes or until a toothpick comes out clean from the center.

 

When the cake is almost cool, run a knife around the pan so it releases from the sides. Flip the pan over and unmold the cake. Place on a rectangular serving platter.

 

Make the glaze:

Take your apricot preserves and put into a small saucepan. Add 1 tablespoon of water and heat the pan until the preserves melt into a smooth glaze. Using a pastry brush, brush the top of the cake with the glaze.

 

Plan Ahead:

You can keep the baked cake (unglazed) in the freezer for up to 1 month! The baked cake just needs to be wrapped tightly with plastic wrap. Defrost the day before serving by leaving it on your counter overnight. Glaze the cake on the day you plan to serve.