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Ingredients

French Yogurt Cake:

Cake

1 container full fat Greek yogurt (anywhere from 5-6oz container works for this size recipe… about ¾ cup)

2 containers sugar

3 containers AP flour

1 tablespoon baking powder

1 container vegetable oil

3 eggs

Zest of 2 lemons

1 tablespoon poppyseeds

Glaze

⅓ cup lemon juice

¾ cup sugar

Directions:

Preheat oven to 350F and grease a loaf pan.

In a mixing bowl add the Greek yogurt, followed by the eggs, sugar, oil, and zest. Whisk until smooth. Wash the yogurt container and add flour and baking powder to wet mix, mixing just until combined.

Pour batter into loaf pan and bake for 70 minute or until a skewer comes out clean.

To make the glaze, melt sugar into lemon juice in a small pot and set aside until cake is baked.

When cake is done, poke it all over with a skewer or fork and pour melted lemon/sugar glaze over. Let cool completely before you gently pull from the loaf pan and slice.