This cake is very light and not too sweet. It is simple to
pull together and really needs nothing special in the way of ingredients or
method. One word to describe it? Moist….. and citrusy.
This one is my own creation. I recommend it for dessert,
breakfast, snack, the family or even company. You could dress it up with fresh
fruit, but it really doesn’t need all that extra attention – it’s perfect as
is. I know it looks a bit burned around the edges, but that part is extra nice - kinda chewy and 'mouth friendly.'
Here’s what
you need:
½ C vanilla
yogurt (I used Greek style yogurt)
3 eggs
1 C sugar
1 C flour
2 t baking
powder
½ C
vegetable oil
Zest of one
large orange
For the
glaze:
Juice of one
orange
½ C powdered
sugar
Here’s what
you do:
Whisk together the
yogurt, eggs and sugar. Add in the flour and baking soda. Add in the oil and
zest. Mix until well incorporated.
Prepare a 9
inch cake pan by buttering it, inserting a round of parchment paper on the
bottom and then buttering the paper.
Bake at 350
degrees for about 30 minutes – do not over bake.It should feel spongy. Cool before removing. Drizzle
glaze over the top and allow it to soak in. It is a very thin glaze and will
soak in like syrup.
(printable recipe)
(printable recipe)
I bet this would be lovely with a nice cup of tea, as opposed to some of the heavier cakes!Gorgeous:)
ReplyDelete~Anne
Your cake looks lovely. I enjoy citrus desserts a lot.
ReplyDeleteOh yummy, that looks and sounds delicious. :))
ReplyDeleteA great dessert for the beginning of spring!
ReplyDeleteThis looks so refreshing. I just love citrus in the spring and summer. Around here with temps in the mid eighties, it feels way more like summer than spring.
ReplyDeleteRiquÃsimo bizcocho!
ReplyDelete¡Saludos!
Beautiful, Tracy...I LOVE anything citrus! I love simple cakes that don't need a lot of extras to taste fabulous!!
ReplyDeleteThanks for stopping by everyone! This cake was really good - super simple and tasted like a million bucks! It ended up tasting very 'fancy' but I had all the ingredients in the kitchen - nothing special!
ReplyDelete