Thursday, March 25, 2010

Yogurt Cake

Yield: 1 - 8 x 4 loaf cake
2 1/4 cups of flour
1 cup sugar
1 cup GOOD quality plain yogurt (Greek, whole milk etc)
7 ounces unsalted butter (all but the last tablespoon in the cube)
5 eggs separated
1/2 teaspoon vanilla extract
2 teaspoons grated lemon zest
2 teaspoons baking powder
1/2 teaspoon baking soda
Pre-heat oven to 350 F.
If your yogurt is slighty runny or wet - set it in a colander to drain. Sometimes I pat the yogurt with a paper towel.
In large bowl beat sugar and butter until creamy.
Add egg yolks gradually - beat after each yolk.
Stir in yogurt, lemon zest, and vanilla.
Fold in the dry ingredients.
Whisk the egg whites in a clean bowl ( of course with clean beaters! )
Once they are stiff fold into mixture.
Spoon mixture into the greased 18 x 4 in loaf pan.
Bake for 50 minutes. Or toothpick-clean-done.

For toppings you can try the Bourbon Orange Glaze or a basic lemon glaze.

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