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EVO and Yogurt Loaf Cake
Nb persons: 8
Yield: 1
Preparation time:
Total time:
Source:
| 1 1/2 cups | all-purpose flour |
| 2 teaspoons | baking powder |
| Pinch | salt |
| 1 cup | sugar |
| 1 | lime zest, finely grated |
| 1/2 cup | plain whole milk yogurt |
| 3 large | eggs |
| 1/4 teaspoon | pure vanilla extract |
| 1/2 cup | EVO, (extra-virgin olive oil) |
Procedure
Getting ready: Center a rack in the oven and preheat the oven to 350°F. Generously butter an 8 1/2-x-4 1/2-inch loaf pan, place the pan on a lined baking sheet and set aside. Whisk together the flour, baking powder and salt and keep near by.
1. Put the sugar and zest in a medium bowl and rub the ingredients together until the sugar is fragrant. Whisk in the yogurt, eggs and vanilla. When the mixture is well blended, gently whisk in the dry ingredients. Switch to a spatula and fold in the oil. The batter will be thick and shiny. Scrape it into the pan and smooth the top.
2. Bake the cake for 50 to 55 minutes, or until it is golden and starts to come away from the sides of the pan; a knife inserted into the center of the cake will come out clean. Cool on a rack for 5 minutes, then run a knife between the cake and the sides of the pan. Unmold and cool to room temperature right-side up.
Storing: You can keep the cake at room temperature for at least 4 days or freeze it for up to 2 months
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