Olive Oil and Yogurt Loaf Cake
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Olive Oil and Yogurt Loaf Cake
Category
Desserts
Ingredients
- butter for greasing pan
- 1 1/2 cups all-purpose flour
- 2 teaspoons baking powder
- pinch of salt
- 1 cup sugar
- 1 lime, zest
- 1/2 cup plain whole-milk yogurt
- 3 large eggs
- 1/4 teaspoon pure vanilla extract
- 2 tablespoons chopped rosemary (or use basil or lemon thyme)
- 1/2 cup Fustini's Medium SELECT olive oil
Ingredients
Directions
- Preheat oven to 350 degrees and place rack in center of the oven. Generously butter an 8 1/2 x 4 1/2" loaf pan. Place the pan on a parchment-lined rimmed baking sheet and set aside.
- Whisk together flour, baking powder and salt in a small bowl. Combine sugar and zest in a medium bowl and rub ingredients together until sugar is fragrant. Whisk in yogurt, eggs and vanilla. When the mixture is well blended, gently whisk in dry ingredients (flour, baking powder and salt), then rosemary. With a spatula, fold in olive oil. The batter will be thick and shiny. Scrape batter into prepared pan and smooth the top.
- Bake 50-55 minutes, or until cake is golden and starts to come away from the sides of the pan. A sharp knife inserted into the center of the cake should come out clean. Cool on a rack for 5 minutes. Run a knife between the cake and the sides of the pan, unmold and place right-side-up on a wire rack to further cool to room temperature.