French Lemon Yogurt Cake

INGREDIENTS

Nonstick vegetable oil 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 or Olive Oil
2 large eggs
1/2 teaspoon vanilla extract 

1. Preheat oven to 350°. Coat loaf 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. 
4. Add yogurt, oil, eggs, and vanilla extract; whisk to blend. 
5. Fold in dry ingredients just to blend.
6. Pour batter into prepared pan; smooth top. 
7. Bake until top of cake is golden brown and a tester inserted into center comes out clean, 50–55 minutes.
8. Let cake cool in pan on a wire rack for 15 minutes. 
9. Invert onto rack; let cool completely. 
10. Slice and store airtight at room temperature.

Adapted from Bon Appetit