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Spanish Yogurt Cake

Spanish Yogurt Cake
Serves 8
This versatile cake is reminiscent of pound cake because of its smooth and dense texture, and it's just as simple to make. In the summer we like to serve it with fresh berries, but in the winter it's delightful with jam or a simple syrup drizzled on top.
  1. 1½ cups all-purpose flour
  2. 2 teaspoons baking powder
  3. ¼ teaspoon table salt
  4. 1 cup plain whole-milk yogurt
  5. ½ cup Spanish olive oil
  6. 1 cup sugar
  7. 3 large eggs
  8. Zest from 2 lemons
  9. ½ teaspoon vanilla extract
  10. ½-1 cup fresh berries, jam, or citrus syrup (optional)
  1. Heat oven to 350°F. Grease and flour an 8½-by-4½-inch loaf pan.
  2. In a medium bowl, sift together flour, baking powder, and salt. In a large bowl, whisk together yogurt, oil, sugar, eggs, lemon zest, and vanilla. Slowly mix dry ingredients into wet ingredients. Pour batter into prepared pan and smooth the top.
  3. Bake for about 50 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool int he pan for 10 minutes, then invert onto a cooling rack. If desired, serve with berries, jam, or citrus syrup.
Adapted from Best Cheeses 2013-14
Adapted from Best Cheeses 2013-14
culture: the word on cheese https://culturecheesemag.com/

Amy Scheuerman

Amy Scheuerman—culture's former web director—spent eight years in North Carolina where she developed a love of barbecue and biscuits before moving up north to get a degree in nutrition. She now works at the Isabella Stewart Gardner Museum.