Dorie Greenspan's EVO and Yogurt Loaf Cake
1 1/2 cups all-purpose flour
2 teaspoons baking powder
Pinch of salt
1 cup sugar
Finely grated zest of 1 lime (I used lemons as that's what I had on hand)
1/2 cup plain whole milk yogurt (I've used both regular and Greek, depending what I had in the fridge and both turned out delicious)
3 large eggs
1/4 teaspoon pure vanilla extract
1/2 cup EVO (extra-virgin olive oil)
-Preheat oven to 350 F. Butter a loaf pan, place on lined baking sheet and set aside. In a bowl, whisk together flour, baking powder and salt.
-Put sugar and zest in medium bowl and rub ingredients together until the sugar is infused with the zest and fragrant. Whisk in the yogurt, eggs, and vanilla. When mixture is well-blended, gently whisk in dry ingredients. Switch to a spatula and fold in the oil. (The batter will be thick and shiny). Scrape into pan and smooth over top with spatula.
-Bake for 50-55 minutes depending on your oven and how browned you like your cakes (I prefer mine a little lighter than most). Stick a toothpick or knife in the center and it will come out clean when the cake is ready. Cool on a rack for 5 minutes. Then run a knife between the sides of the pan and the cake. Turn upside-down, releasing the cake, and cool to room temperature right-side up.
-I glazed mine by whisking about a cup confectioner's sugar with ~ 2 tablespoons of lemon juice and 1 teaspoon of zest. Spoon it over while the cake is still warm and let it set before serving. Enjoy!