No, I have not forgotten about no rhyme or raisins – I’ve just been a slacker in the actual blogging process. I have been cooking and baking and taking photos though so I do have a few things lined up. Hopefully I can find more time to sit down and write!
I found this gem of a recipe in the latest Bon Appetit magazine. It was the Travel Issue, which always makes me want to take my entire life savings, travel to Europe, and just eat, eat, eat.
Now when it comes to desserts I’m usually not a huge fan of lemony flavored things, so I can’t really explain what made me decide to make this. All I can say is that despite my preference for chocolate, this dessert still hit the spot! I also think it would make a nice, sweet breakfast as well.
- 1-1/2 cups all-purpose flour
- 2 tsp. baking powder
- 3/4 tsp. kosher salt
- 1 cup sugar
- 1 Tbsp. finely grated lemon zest
- 3/4 cup Greek yogurt (I used non-fat)
- 1/2 cup vegetable oil
- 2 large eggs
- 1 tsp. vanilla extract
Preheat oven to 350 degrees. Lightly grease and flour an 8-1/2 x 4-1/2 inch loaf pan.
Whisk together the flour, baking powder, and salt in a medium bowl. Mix the sugar and lemon zest in a large bowl until sugar feels moist. Whisk the yogurt, vegetable oil, eggs, and vanilla extract into the sugar mixture. Gently fold the dry ingredients into the wet ingredients until just incorporated.
Spread batter evenly into the loaf pan. Bake for 50-55 minutes, until toothpick comes out clean.
Recipe adapted from Bon Appetit Magazine
How I eat it: With some fruit and lavender whipped cream
(Now that I’m posting I realize that I unfortunately have no photos of the cake with the fruit & cream – it would have made your mouth water!)