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Yogurt Loaf Cake

loaf cake
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5 from 1 review

Moist, tender, and sweet, this Yogurt Loaf Cake is a simple bake with a golden crust and a soft, airy crumb. Finished with a tangy yogurt glaze, it’s perfect for breakfast, afternoon tea, or an easy dessert.

Ingredients

Units Scale
  • 1 3/4 cups All-purpose flour (210g)
  • 1 1/2 teaspoon Baking powder (6g)
  • 1/2 teaspoon Fine sea salt (2g)
  • 2 large Eggs
  • 3/4 cup Granulated sugar(150g)
  • 1/2 cup Olive oil (120g or 120 ml)
  • 3/4 cup Plain whole milk yogurt (160g)
  • 1 teaspoon Vanilla extract (5ml)

Yogurt glaze

  • 1 cup powdered sugar
  • 2 tablespoons whole milk yogurt

Instructions

  1. Preheat oven to 350°F (175°C), middle rack.
  2. Use a light-colored aluminum loaf pan (8½ x 4½ in or similar). Grease and line with parchment paper for easy removal.
  3. In a medium bowl, whisk together flour, baking powder, and salt.
  4. In a large bowl, beat the eggs and sugar with a hand mixer (or whisk vigorously) for 2–3 minutes until pale, thick, and airy. This step gives the cake more lift.
  5. Whisk in the olive oil slowly until incorporated.
  6. Stir in yogurt and vanilla just until smooth.
  7. Add the dry ingredients in two batches, folding gently with a spatula just until no flour streaks remain. The batter should be thick but pourable. Note: If you want that pretty crack down the middle of your loaf, dip a bench scraper into the batter about ½ inch deep before baking.
  8. Pour into the prepared pan. Bake for 45 minutes or until the top is golden and a toothpick comes out clean.
  9. Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
  10. To make the yogurt glaze, combine the yogurt and powdered sugar and drizzle it over the cooled loaf cake. Over time, the glaze will dry and set. Enjoy. 

Nutrition

Find it online: https://crave-worthy.com/olive-oil-yogurt-loaf-cake/