This cake is essentially a pound cake, except made with yogurt and olive oil instead of great gobs of butter.
It's a little firmer than most pound cakes and not quite as sweet.
It can be made ahead and stored, covered, at room temperature for a day — up to five days if it lasts that long!
The original recipe called for Clementines to provide the zest and segments to decorate the top. I chose to go for simple and easy to find: lemon or orange.
Makes a lovely dessert, topped with a few berries and a dollop of whipped cream. If it lasts long enough to dry out, it can be toasted and served with coffee for breakfast.
Butter the inside of the pan completely (or spray with butter-flavored PAM).
Preheat oven to 350°F.
Whisk together in a small bowl
Put sugar in a large mixing bowl. Zest the citrus directly into the sugar. Using immaculately clean hands, rub the zest into the sugar until the sugar is moist and aromatic.
Whisk the yogurt into the sugar, then add the eggs one at a time and whisk vigorously. The mixture should be very smooth.
Add the vanilla extract and citrus juice and whisk gently to mix.
Whisk in the dry ingredients until there is no trace of the dry.
Using a rubber spatula, fold in the olive oil. The batter should be smooth and shiny. Pour into the loaf pan and smooth the top.
50–60 minutes at 350°F, or until the cake is golden brown and starts to pull away from the sides of the pan. A skewer inserted deep into the center of the cake should come out clean.
Transfer to a wire rack and let it rest for 5 minutes. Invert the cake and remove the pan. Turn right-side up and cool on the rack to room temperature.
Servings: 10 (3/4-inch slices)
Credits: Dorie Greenspan, Washington Post
Published 2/3/2016. Last updated 5/4/2016