French Yogurt Cake

1 1/2 cups all-purpose flour

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

Preheat oven to 350 degrees F.

Coat a standard (8 1/2 x 4 1/4") loaf pan with nonstick vegetable oil spray. Dust with flour; tap out excess.

Whisk 1 1/2 cups all-purpose flour, 2 tsp. baking powder and the kosher salt in a medium bowl.

Using your fingers, rub 1 cup sugar with the lemon zest in a large bowl until sugar is moist. Add the yogurt, vegetable oil, eggs and vanilla; 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 to 55 minutes. Let cake cool in pan on a wire rack for 15 minutes. Invert onto rack; let cool completely.