Infuse Your Loaf Cake with Portugal Zest for a Light Dessert
During the Lenten season, seafood options always seem to be far too few. We’ve decided to feature at least one seafood or vegetarian option to have you fully satisfied and prepare for your fast. As always, we don’t skimp on the sweet, so look out for an indulgent treat every week!
PORTUGAL-YOGURT LOAF CAKE
This loaf cake celebrates the floral and tart beauty of a portugal perfectly. Yogurt keeps it supremely moist and balanced, allowing the portugal syrup to infuse the cake with its rosy citrus profile. Of course, if you don’t have portugals on hand you can swap it with oranges, lemon or limes!
Yields: 10 Servings
Total Time: 1 hr 20 mins
INGREDIENTS
- For the cake
- 1 ½ cups flour
- 2 teaspoons baking powder
- ¾ teaspoon salt
- 2 tablespoons portugal zest
- 1 ¼ cups vanilla yogurt
- ½ cup sugar
- 1 teaspoon vanilla extract
- 3 large eggs
- ½ cup vegetable oil
- For the portugal simple syrup
- ½ cup portugal juice
- ½ cup sugar
- 1 tablespoon portugal zest
- For the glaze
- 3 tablespoons portugal juice
- 1 ½ cups icing sugar
DIRECTIONS
- Preheat oven to 350°F. Grease and flour a 9×5-inch loaf pan.
- In a medium bowl, mix flour, baking powder, salt and zest together; set aside.
- In a separate medium bowl, add yogurt, sugar, extract and eggs. Whisk until fully mixed.
- In thirds, add dry ingredients to the wet ingredients and mix to incorporate. Lastly, add vegetable oil and mix.
- Pour into loaf pan and bake for 50 minutes.
- For the simple syrup, in a small pot, boil zest, sugar and juice for 10 minutes, or until sugar is dissolved. Strain the syrup into a measuring cup.
- Let loaf cake cool for 10 minutes then, invert onto a platter or plate. While warm, pour simple syrup over the cake and let cool completely.
- In a small bowl, mix icing sugar and juice until smooth and glossy. Spoon the glaze over the loaf cake, letting it run onto its sides. Serve.
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