French Yogurt Cake

• nonstick vegetable cooking spray
• 1 1/2 cups all-purpose flour, plus more for dusting
• 2 teaspoons baking powder
• 3/4 teaspoon kosher salt
• 1 cup sugar
• 1 tablespoon finely grated lemon zest
• 3/4 cup whole-milk Greek yogurt
• 1/2 cup vegetable oil
• 2 large eggs
• 1/2 teaspoon vanilla extract

1. Preheat oven to 350u0b0. Coat pan with vegetable oil spray. Dust with flour; tap out excess.
2. Whisk 1 1/2 cups flour, baking powder, and kosher salt in a medium bowl.
3. Using your fingers, rub sugar with lemon zest in a large bowl until sugar is moist. Add yogurt, oil, eggs, and vanilla extract; whisk to blend. Fold in dry ingredients just to blend.
4. Pour batter into prepared pan; smooth top. Bake until top of cake is golden brown and a tester inserted into center comes out clean, 50-55 minutes.
5. Let cake cool in pan on a wire rack for 15 minutes. Invert onto rack; let cool completely.
6. DO AHEAD: Can be made 3 days ahead. Store airtight at room temperature.

nonstick vegetable cooking spray, flour, baking powder, kosher salt, sugar, lemon zest, wholemilk, vegetable oil, eggs, vanilla extract

Taken from www.food.com/recipe/french-yogurt-cake-482990 (may not work)