Enjoy evoyl pound cake
Recipe by Jasmine DK Shepard
1 1/2 cups all-purpose flour
2 teaspoons baking powder
Pinch of salt
1 cup sugar
Finely grated zest of 2 organic lemons
6oz Greek yoghurt ( nonfat, 2%, whichever)
3 large eggs
1/4 teaspoon pure vanilla extract
1/2 cup EVO (extra-virgin olive oil, get the good stuff make sure it's fresh)
limoncella glaze (optional recipe below)
•3/4 cup powdered sugar
•3 tablespoons unsalted butter
•3 tablespoons limoncello
•3 tablespoons lemon juice
•1.5 teaspoons grated lemon peel
1.Mix the ingredients in a small saucepan on low heat, melting the butter, until it simmers.
2.If it's too thin, add extra powdered sugar by the tablespoon.
3.Spoon the glaze warm over your dessert, and allow to cool completely
Prep. Time → 35 min
Cook Time → 50 min
1. Getting ready: Center a rack in the oven and preheat the oven to 350°F.
2. Generously butter an 8 1/2-x-4 1/2-inch loaf pan, place the pan on a lined baking sheet and set aside.
3. Sift together the flour, baking powder and salt and keep near by.
4. .Put the sugar and zest in a medium bowl and rub the ingredients together until the sugar is fragrant.
5. 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.
6. 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 or toothpick inserted into the center of the cake will come out clean.
7. Cool on a rack for 5 minutes, then run a knife between the cake and the sides of the pan.
8. Optional: Unmold and cool to room temperature right-side up on wire rack. Add glaze while still cake is slightly warm.
9. This cake freezes really well. I suggest freezing it without the glaze. I also leave mine in the pan as I generally make this recipe with cardboard loaf pans
desserts, olive oil, lemon, yoghurt, poundcake October 07, 2011 02:01
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