EVO and Yogurt Loaf Cake Recipe
I’m always so excited when I can pass along a recipe like EVO and yogurt loaf cake recipe. It’s easy to make, quick to put together, requires no special equipment, uses ingredients we’re likely to have on hand, bakes up perfectly every time, and tastes sooooooo good.
I mean, what more could you possibly ask of one little cake?
The Evo in the recipe’s title is extra-virgin olive oil, and it’s what gives the cake its rich flavor and moist texture. The other star ingredient is yogurt, plain, unflavored, and wonderfully tangy.
In this version of the recipe (it’s based on a recipe using flavorless oil and lemon that is a French staple), I’m using lime, but you can use anything citrusy that you have on hand. You can also soak the cake in citrus and/or rum syrup or glaze it with marmalade or jam. Or you can just leave it as it — since as is great.
I hope you’ll make it. And I bet, if you do, you’ll make it again and again and again. I do.
Makes 8 servings
- 1 1/2 cups all-purpose flour
- 2 teaspoons 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 teaspoon pure vanilla extract
- 1/2 cup Evo (extra-virgin olive oil)
- Getting ready: Center a rack in the oven and preheat the oven to 350 degrees F.
- Generously butter an 8 1/2-x-4 1/2-inch loaf pan, place the pan on a lined baking sheet, and set it aside.
- Whisk together the flour, baking powder, and salt and keep it nearby.
- 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.
- 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