Yogurt Fig Cake

• 2 whole Eggs
• 1 cup Sugar
• 1 stick Unsalted Butter, At Room Temperature
• 1 teaspoon Vanilla
• 1 Lemon, Zested
• 1 container (7 Oz. Size) Greek Style Yogurt
• 2 cups All-purpose Flour
• 1 teaspoon Salt
• 2 teaspoons Baking Powder
• 1 pinch Ground Ginger
• 1/4 teaspoons Cinnamon
• 3 whole Fresh Figs, Quartered

1. Preheat the oven to 350 F.
2. Using either a stand or hand mixer, add the eggs and sugar to a large bowl and beat together until fully combined. Beat in the butter, vanilla, lemon zest and yogurt.
3. In a separate bowl, sift together the flour, salt, baking powder, ginger and cinnamon. Slowly stir the dry ingredients into the wet until all the flour is incorporated. Butter and flour a loaf pan (add parchment paper for easy removal) and pour in the batter.
4. Place the quartered figs along the top of the batter and press in slightly until only the tops are showing. Bake for approximately 50 minutes or until a toothpick inserted in the center comes out clean. Dust with powdered sugar before serving.

eggs, sugar, butter, vanilla, lemon, yogurt, allpurpose, salt, baking powder, ground ginger, ubc, fresh figs

Taken from tastykitchen.com/recipes/desserts/yogurt-fig-cake/ (may not work)