Friday, July 3, 2009
Sunny Citrus Loaf Cake
Words cannot begin to express the heartbreak my family and I feel at his passing, and it was hard to think of anything I could say during this difficult time. So...I hope you will excuse my absence from this blog during the month of June. Although I was at a loss for words, I was so very blessed with supportive friends and wonderful family that traveled long distances to be there for me and my sisters. I was grateful to be able to cook for them at Dad's funeral lunch (comfort foods, naturally...like this, this, and this) as well as facing the task of writing recipes for the new restaurant I'm involved with (more on that later). During this dark time, these distractions felt like a little ray of sunshine!
It seems then, that this recipe for "Sunny Citrus Loaf Cake" is appropriate for my first post back after everything that has happened. It is one of the many recipes I had been working on, and definitely one of my favorites. The cake is tart and tasty, and sure to brighten up a gloomy day. The recipe calls for a blend of lemon, lime, and orange flavors, which really is a cheerful combination. It is perfect with berries and creme fraiche for dessert or with a cup of tea for breakfast. The citrus flavors are really bold though, so get ready for a little mouth puckering when you take a bite!
1 3/4 cups flour
2 tsp. baking powder
1/2 tsp. salt
1/2 medium orange
1/2 cup unsalted butter, softened
1 1/3 cup granulated sugar
1 teaspoon vanilla
1 cup plain yogurt
-Preheat oven to 350 degrees.
-Butter and flour a 9x5 inch loaf pan.
-Sift the flour, baking powder, and salt together in a mixing bowl. Set aside.
-Zest and juice the lime, lemon, and orange. Set aside.
-Cream together the softened butter and 1 cup of sugar until light and fluffy.
-Add the vanilla and the eggs, 1 at a time, mixing well after each addition.
-Add the flour mixture and blend ingredients together until only just combined.
-Stir in the yogurt, half of the citrus juices (reserve the other half of the juices for the glaze) and 1 teaspoon each of lime, lemon, and orange zest. Blend mixture until ingredients are fully incorporated. *Extra zest should not be thrown out. Toss it into a ziploc bag and freeze for future use!*
-While the cake is baking, make glaze. Combine the reserved half of the citrus juices and 1/3 cup of sugar in a small saucepan. Bring to a boil and cook until sugar is dissolved. Set aside.
-After removing it from the oven, allow loaf to cool in pan for 10-15 minutes.
-Use a toothpick or a small knife to make tiny holes on the top of the cake.
-While the cake is still in the pan, slowly pour the glaze over it, allowing the glaze to soak in.
-Remove cake from pan and set on a cooling rack.
-Pour any extra glaze from the pan over the cake.
-Once fully cool, slice and serve.