Yogurt and EVO Loaf Cake

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Yogurt and EVO Loaf Cake
I found this recipe in Serious Eats and it was made by Dorie Greenspan. It is one of these recipes that do not make a huge amount of cake and it is consumed before anyone feels bored with it. Plus the fact that it is very easy to make and has a refined taste. for all these reasons I think it is worth to dedicate a post and tell you how I did it. First of all I must say that I do not use Extra Virgin Oil. This is not because I have something against it. I love it and use it in my kitchen all the time when it comes to cooking. But in sweets I am a little hesitant. The olive oil in Greece has a very strong taste which is perfect in cooking and salads but in sweets I do not know, I do not feel very comfortable. Anyway, that’s me, but If you feel like putting olive oil be my guests that is what the recipe calls for.
Yogurt and EVO Loaf Cake
1 1/2 cups all-purpose flour
2 tsp baking powder
Pinch of salt
1 cup sugar
Finely grated zest of 1 lime
1/2 cup plain whole milk yogurt
3 large eggs
1/4 tsp vanilla extract
1/2 cup extra-virgin olive oil, I used maize oilInstructions
Preheat oven to 175 degrees celcius. Butter a loaf pan of 27cmX9cm. Mix the flour, baking powder and salt.
Put the sugar and zest in the mixer’s bowl and mix until sugar is fragrant. Whisk in the yogurt, eggs and vanilla. When all the ingredients are mixed throw the flour and whisk at low speed. When everything is well blended throw the batter in the pan and bake for 50 to 55 minutes until golden. It is a very light and fragrant cake.