It is the middle of the month, and as promised, I’m back to the regular foodie/baking blog thing! Happy New Year!
Just curious, did you make any new resolutions for the new year? Did you write them down, or do you just formulate a list in your mind? I tend to do the latter. So, to try something different, here’s a short list of my new year’s resolutions for this year:
- To walk at least two miles a day
- To eat less meat
- To study and practice my Spanish
I’m hoping that by actually writing them down here, it will strengthen my resolve. Haven’t started yet, because I came back from our vacation sick and have been slowly recuperating–from illness! Funny that, in Mexico I ate all kinds of things, had limited access to potable water at times, even swallowed murky river water at one point, yet somehow only got sick when I got back to the US! Had both stomach flu and a severe head cold that I got from Ben. Anyways…
Today’s recipe is so basic, but I felt that it was important to back into the swing of things, as I had promised in my previous post. But if you like Greek yogurt and olive oil, this is your loaf cake!
Greek Yogurt Lemon Loaf
1.2 cup all purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1 cup sugar
1/2 cup olive oil
1 teaspoon vanilla extract
zest and juice of one medium lemon
1 cup Greek yogurt, full fat
Preheat oven to 350 degrees F. Grease and flour a 9 x 5 inch loaf pan, or use baking spray. Set aside. (I used a pan with different dimensions, 12 x 4 inch pan, so mine is not as tall.)
Sift flour, baking powder, and salt in a bowl and stir with a whisk. Set aside.
In another bowl, cream the oil and sugar together with an electric hand held mixer. Blend until smooth. Add the vanilla and blend again until vanilla is incorporated. Add eggs, one at a time, mixing until incorporated.
Add zest and juice to yogurt.
Alternating with the flour mixture and the yogurt mixture, add 1/3 of the flour mixture to the batter, mixing until incorporated. Then add 1/2 of the yogurt mixture, mixing again until incorporated.
Scrape down sides of bowl as needed.
Repeat by adding another third of the flour mixture, mixing, then adding the rest of the yogurt mixture. Finally add the last of the flour mixture and mix until incorporated.
Pour into prepared pan and bake for about 50 minutes to an hour. Do toothpick test in center of loaf to see if baked in the middle. Remove from oven to rest on wire rack for about 15 minutes before unmolding from pan. Serve.