Lemon Yogurt Cake

To be baked in an 8 inch by 4 inch loaf pan.

1 ½ cups all-purpose flour
2 teaspoons baking powder
½ teaspoon kosher salt
1 cup plain low-fat yogurt
1 cup sugar
1 whole large egg, 3 large egg whites
2 teaspoons grated lemon zest (2 lemons)
½ teaspoon pure vanilla extract
⅓ to ½ cup vegetable oil

Preheat the oven to 350° F.

Grease and flour an 8½ by 4¼ by 2½-inch loaf pan. Line the bottom with parchment paper.

Measure the flour (scoop and level), baking powder, and salt into a small bowl and whisk until combined. In a large bowl, mix together the yogurt, sugar, eggs, lemon zest, and vanilla. Add the dry ingredients into the wet ingredients and slowly whisk together. Fold the vegetable oil into the batter until it’s all incorporated. Pour the batter into the prepared pan and bake for about 50-60 minutes, or until a cake tester placed in the center of the loaf comes out clean.