Ingredients
Scale
- 3/4 cup unbleached all-purpose flour
- 3/4 cup whole wheat flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 cup plain Greek yogurt
- 1 1/3 cups granulated sugar, divided
- 3 eggs
- 2 teaspoons grated clementine zest (from about 2 clementines)
- 1/2 teaspoon vanilla
- 1/2 cup vegetable oil
- 1/3 cup fresh-squeezed clementine juice
- Powdered sugar, for sprinkling (optional)
Instructions
- Heat oven to 350 degrees F. Grease bottom and sides of a 9-inch round cake pan with baking spray with flour; line bottom with parchment paper and spray paper.
- In a large bowl, whisk together flours, baking powder and salt until combined. In a separate large bowl, whisk together yogurt, 1 cup sugar, eggs, clementine zest and vanilla until combined.
- Slowly stir wet ingredients into dry ingredients until just combined. Stir in oil. Pour batter into prepared pan.
- Bake 40 to 50 minutes until a toothpick inserted in the center comes out clean. Cool 10 minutes in pan, then carefully remove from cake pan and transfer to a cooling rack with a rimmed baking sheet or clean sheet of parchment or wax paper underneath.
- Meanwhile, cook the clementine juice and remaining 1/3 cup sugar in a saucepan over medium heat, stirring until sugar is dissolved. Carefully pour evenly over warm cake on cooling rack. Cool completely.
- Sprinkle top with powdered sugar before serving, if desired.