I ran across this recipe in an issue of Bon Appetite while sitting in a TIRE shop of all places, and I KNEW I had to make it. I'm a big fan of pound cake, but of course not the big calories. The recipe was described as a lighter pound cake with a bit more going on. I made the easy conversion to gluten free by switching to a gluten free all purpose flour and adding in some xanthan gum. And of course I dropped some of the fat and calories by switching to nonfat Greek yogurt instead of the whole milk version. The end result was marvelous and definitely a keeper recipe. Servings: 12 at 207 calories and 10 grams of fat
Ingredients
Nonstick vegetable oil spray
1½ cups all-purpose gluten free flour, plus more for dusting
1 tsp xanthan gum
2 tsp baking powder
¾ tsp kosher salt
1 cup sugar
1 Tbs finely grated lemon zest
¾ cup plain Greek yogurt
½ cup vegetable oil
2 large eggs
½ tsp vanilla extract
special equipment
8½ 4¼-inch loaf pan
Instructions
Preheat oven to 350°. Coat pan with vegetable oil spray. Dust with flour; tap out excess.
Whisk 1½ cups flour, xanthan gum, baking powder, and kosher salt in a medium bowl.
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.
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.
Let cake cool in pan on a wire rack for 15 minutes. Invert onto rack; let cool completely. DO AHEAD: Can be made 3 days ahead. Store airtight at room temperature.
Recipe by Kait Nolan at https://kaitnolan.com/2012/06/29/gluten-free-friday-french-yogurt-cake/