Say “Bye-Bye” to Citrus Juice & “Hello” to Citrus Zest (Part II)

May 17, 2011 § Leave a comment

I know you can’t see it, but there is actually an orange and lemon yogurt cake under all of the fresh berries and homemade whip cream.  Citrus zest intensifies this cake’s wonderful flavor and makes your house smell like a citrus grove on a warm day.  The aroma of lemon and orange completely fill your home as the cake is baking…it’s a great way to relieve stress.

The bottom line is that this is a very easy recipe that gives you a deliciously light and moist cake for breakfast, with tea or coffee, or for dessert with berries and cream.

Ingredients:

  • 2 cups all-purpose flour
  • 2 tsp. baking powder
  • 1/2 tsp. kosher salt
  • 1 cup plain whole-milk yogurt
  • 1  cup sugar
  • 3 extra-large eggs
  • 1 tbsp. citrus zest (both lemon and orange)
  • 1/2 tsp. pure vanilla extract
  • 1/2 cup vegetable oil
  • 1/3 cup freshly squeezed citrus  juice (use the juice from the orange and lemon that you zested)

Directions:

1.  Preheat the oven to 350 º.  Butter and flour a standard loaf pan.  Sift together the flour, baking powder, and salt into a bowl.

2.  In a large bowl, whisk together the yogurt, sugar, eggs, lemon and orange zest and juice, and the vanilla.

3.  Slowly whisk the dry ingredients into the wet ingredients (a little at a time).  Fold the vegetable oil into the batter making sure it has been incorporated throughout.

4.  pour the batter into the buttered and floured loaf pan and put it into the oven for 50-60 minutes, or until a cake tester inserted into the middle of the loaf comes out clean.

5.  While the cake is baking, you can make the topping for the yogurt cake.  Put 1/4 cup low-fat cottage cheese in a bowl.  Sweeten the cottage cheese by adding sugar to taste.  Then add 1/4 – 1/3 cup homemade whip cream.  Fold the whip cream into the cottage cheese to keep the topping light and fluffy.

6.  When the cake is done, cool it on a wire rack for 10-20 minutes.  After 10-10 minutes, carefully take the cake out of the pan and allow it to cool completely through.  Serve with mixed berries and whipped topping.  I think a mixture strawberries, blueberries, blackberries, and raspberries go really well with the cake.

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