Summer yogurt cake served with coconut yogurt and fresh blackberries and wineberries. Adapted from Epicurious.
- 1 ½ c. all-purpose flour
- 2 tsp. baking powder
- ½ tsp. fine sea salt
- 1 c. sugar
- 1 tbsp. finely grated lemon zest
- 1 c. plain yogurt
- ¼ c. olive oil
- 2 large eggs
- ½ tsp. vanilla
Preheat oven to 350°F / 175°C.
Grease and flour loaf pan, set aside.
In a large bowl, put the sugar and lemon zest. Rub zest into the sugar with your fingers until the sugar is moist. Add eggs, then yogurt, oil and vanilla, and stir to combine. Fold in the flour, baking soda and salt. Pour batter into prepared pan and even out batter with a spatula.
Bake 50-55 minutes, until golden brown and a tester comes out clean. Let cool in pan for 15 minutes, then invert and cool completely.
Makes 1 loaf.