This recipe has no butter, just olive oil and plain yogurt. So simple to make and amazing. Moist, good texture and excellent flavor. I used lemon zest because I didn't have any limes.
Next week I'll try it with limes. We had it with breakfast and it dunks in coffee really well.
p.s., Mona made the French butter cookies pictured above for her midterms snack attack.
2 teaspoons baking powder
Pinch of salt
1 cup sugar
Finely grated zest of 1 lime
1/2 cup plain whole milk yogurt
3 large eggs
1/4 teaspoon pure vanilla extract
1/2 cup EVO (extra-virgin olive oil)
Center a rack in the oven and preheat the oven to 350°F. Generously butter an 8 1/2-x-4 1/2-inch loaf pan, place the pan on a lined baking sheet and set aside. Whisk together the flour, baking powder and salt and keep near by.
Put the sugar and zest in a medium bowl and rub the ingredients together until the sugar is fragrant. 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. 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 inserted into the center of the cake will come out clean. Cool on a rack for 5 minutes, then run a knife between the cake and the sides of the pan. Un-mold and cool to room temperature right-side up.
p.s., You should keep the cake at room temperature, don't refrigerate, the taste gets better as the cake ages.