Lemon Orange Loaf
New Media Publishing
Provided by: Ruth Cousineau
Juice and zest of lemon and orange turn the yogurt cake into a fragrant cake perfect to serve as an elegant dessert. Like the spice cake, the citrus flavor improves on standing for one day before serving.
- FOR CAKE:
- 2 cups cake flour (sift before measuring)
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1 stick unsalted butter, softened
- 1 cup sugar
- 2 large eggs, warmed in shell in hot water 5 minutes
- 1 tablespoon grated lemon zest
- 1 tablespoon grated orange zest
- 1 1/3 cups low-fat vanilla yogurt
- FOR GLAZE:
- 1 cup confectioners' sugar
- 1 tablespoons light corn syrup
- 4 teaspoons fresh lemon juice
- 1 tablespoons orange juice
- Make cake: Preheat oven to 350°F with rack in middle. Butter a 9 x 2- inch round pan and line bottom with parchment paper. Butter paper, then flour pan, knocking out excess.
- Sift together flour, baking powder and soda, and salt. Beat butter, sugar, eggs, and zests with an electric mix on medium speed until pale and creamy, 3 to 5 minutes.
- Add flour mixture in 3 batches alternating with yogurt just until blended, scraping down side of bowl as needed. Spread batter evenly in pan and rap pan on work surface to eliminate air bubbles.
- Bake until cake is golden and tests dry when a wooden pick is inserted into center, 35 to 45 minutes. Cool in pan 10 minutes, then invert onto a rack and peel off paper.
- Make glaze: Whisk together glaze ingredients until smooth and then brush glaze on hot cake. Cool completely.