• For those with wings fly to your dreams

    EVO and Yoghurt Loaf Cake

    Lost keys, bike tire blow-out, stepped on the cable of my external Hard-drive. Not a good day, I was all set to go to bed at 7pm to prevent anything else happening. But baking is my ultimate de-stress mechanism. I have a ton of yoghurt in my house, thanks to my Fage coupons. I kept seeing recipes for "pound cakes" and finally I saw one I liked, simple and to the point with all the things I've learned to love as a grown-up: lemons, olive oil, and greek yoghurt, and limoncello. I actually made 2 mini loaves, one of which I plan to freeze and one for later.

    EVO and Yoghurt Loaf Cake adapted from Serious Eats
    • 1 1/2 cups all-purpose flour
    • 2 teaspoons baking powder
    • Pinch of salt
    • 1 cup sugar
    • Finely grated zest of 2 organic lemons
    • 6oz nonfat yoghurt
    • 3 large eggs
    • 1/4 teaspoon pure vanilla extract
    • 1/2 cup EVO (extra-virgin olive oil, get the good stuff make sure it's fresh)
    • limoncella glaze (optional recipe below)
    1. 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.
    2. 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.
    3. 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 on wire rack. Add glaze while still cake is slightly warm.
    Storing: You can keep the cake at room temperature for at least 4 days or freeze it unglazed for up to 2 months

    Limoncello Glaze recipe from this link

    • 3/4 cup powdered sugar
    • 3 tablespoons unsalted butter
    • 3 tablespoons limoncello
    • 3 tablespoons lemon juice
    • 1.5 teaspoons grated lemon peel
    1. Mix the ingredients in a small saucepan on low heat, melting the butter, until it simmers.
    2. If it's too thin, add extra powdered sugar by the tablespoon.
    3. Spoon the glaze warm over your dessert, and allow to cool completely (over an hour).



    About me

    I'm a 20-something Southern girl living in the San Francisco Bay Area. I've been working in the wild and wacky world of non-profit green construction in one way or the other for over 3 years. I'm also the owner of Oakland's own Engineered Cupcake.