My mother claims this is the best baked good she’s ever had. Ever.
Don’t ask me why, I have no idea. I personally much prefer a basketful of macarons or a fat slice of cheesecake. But this, according to my mom, is extraordinary.
It gets better. This has to be the easiest loaf recipe in the history of loaf cakes, regardless of the fact I’ve always been apprehensive about using self-rising flour. Even in my carrot cake recipe I made sure to use plain flour accompanied by a raising agent – in most cases baking soda. What I clearly hadn’t realised is that self-rising flour does it all for you – no hassle, just cake.
I never even thought to use yogurt in my loaf recipes. It clearly never occurred to me how much more moist the final cake would be. You will honestly not belief the moisture retained in this pound cake until you’ve tried it yourself. It bakes for over one hour at low temperatures which means it’s not blasted with heat but warmed to the perfect texture.
My mother took this with her to coffee at a friend’s house. She then came home to tell me that her friend (an ambassador’s wife) had order ten loaves for an embassy gathering. I can’t express specifically the charm of this loaf cake except that it’s addicting and far from too sweet. Enjoy.
- ⅔ cup unsalted butter (150g / melted)
- 1 cup caster sugar
- 2 eggs
- ½ cup greek-style yoghurt
- zest from ½ lemon
- 1 tsp vanilla
- 1 ½ cups self-raising flour
- ¾ cup blueberries (150g)
- Set oven to 160°C (325°F) and butter a loaf pan
- Whisk together the melted butter, sugar, eggs, yoghurt, lemon zest and vanilla
- Sift in the flour
- Fold in the blueberries
- Spoon the batter into the pan and bake for 60-70 minutes (I baked for 67)
Adapted from Donna Hay