Winter Citrus Yogurt Loaf Cake Recipe

This cake is super soft, tastes great, and stays perfect for days. It's easy to make and full of winter citrus.   

Cake – 1 1/2 cups (200 g) all-purpose flour – 2 teaspoons baking powder – 1/2 teaspoon fine sea salt – 1 cup (240 g) plain whole-milk yogurt – 1 cup (210 g) granulated sugar – 4 large egg – 3 teaspoons lemon zest – 2 teaspoons orange zest – 1 teaspoon lime zest – 1 teaspoon vanilla bean paste, (extract works too) – 1/2 cup (120 ml) sunflower oil , or other neutral oil Citrus syrup – 1/3 cup (80 ml) freshly squeezed citrus juice, from the citrus you zested – 1/3 cup (80 g) granulated sugar Sugar glaze – 2 tablespoons (30 ml) fresh lemon juice, or leftover citrus juice – 1 cup (125 g) powdered sugar

INGREDIENTS

Heat the oven to 350°F (175°C). Grease a 12-inch (30-cm) bread loaf pan, line the bottom and sides with parchment paper, grease again, and flour. Set aside.  

INSTRUCTIONS

STEP 1

Bake the cake: Sift flour, baking powder, and salt into a medium bowl. In another large dish, mix yogurt and sugar until smooth.   

STEP 2

After adding each egg, lightly mix the batter. Mix all citrus zest and vanilla paste. Stir in the dry ingredients slowly until combined. Thick batter is expected.  

STEP 3

Use a silicone spatula to gently mix the oil into the batter. Pour batter into prepared pan and bake for 40–50 minutes until top is deep golden brown and cake tester inserted in center comes out clean.  

STEP 4

While the cake bakes, make syrup:   In a small enamel saucepan, mix citrus juice and sugar. Cook for 5 minutes over medium-high heat until sugar melts. Set aside. The syrup should be smooth with no sugar grains when spatulated.   

STEP 5

Allow the cake to cool in the pan for 10 minutes. Transfer warm cake to a baking rack on a big dish or pan. Remove parchment.   

STEP 6

Pour citrus syrup over the cake, especially along the middle where the break lies. Allow the syrup to soak in as the cake cools.  

STEP 7

After cooling, mix lemon juice and powdered sugar to produce the glaze. Pour it on the cake and let it dry before cutting.   

STEP 8

Optionally sprinkle candied orange powder or zest before sugar dries. Cake can be refrigerated or stored at room temperature for a week in an airtight container.  

STEP 9

Healthy Winter Green Soup Recipe 

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