Citrus Greek Yogurt Cake

Windows open, sheets cleaned, and sand dusted off. Since I’ve been back on the island, the days feel lighter, brighter, and hopeful. It always astounds me how the sunshine affects my mood and outlook. Like many, or perhaps even yourself, S.A.D (Seasonal Affective Disorder) hits me like a ton of bricks during the gray-blanketed winter days (when I’m in Vermont!) It feels like carrying a heavy, depressing weight that you can’t shrug off, no matter how much fresh air you breathe in or as much optimism you can muster.

Despite January typically being a dull, snowy month elsewhere, it is a gentle time…a time to reflect and renew our spirits for the coming year. And on that note, it was a delight to see my tangerine trees dripping with fruit. There is something so cheerful and optimistic about citrus fruit! Bright, juicy globes full of energizing goodness. Right in the middle of flu season, nature provides just what we need…amazing, no? Nature does know best. And I needed a little pick-me-up after cleaning out the cottage, which was quite a task after being away for a month. So, Declutter and redirecting energy was the agenda for today. So, a citrus yogurt cake sounded just right for a little sweet bite for a break. Not too sweet but utterly light, moist, and delicious with hot tea. How the simple act of baking a humble cake brightens your spirits, even on the gloomiest days. These little acts of kindness can do for ourselves and offer to others are sometimes all we need to remind ourselves never to underestimate the joy a humble slice of cake can bring on the bluest of days…

I hope you enjoy this delicious loaf cake; you probably have all the ingredients in your fridge and pantry too!

Sending you brightness and sunshine into the new year (with a slice of cake)…

x

Alanna

Citrus Greek Yogurt Cake

Makes one loaf

3 eggs

1 cup light brown or cane sugar

1/2 cup extra-virgin olive oil

1 cup full-fat plain Greek yogurt (or Skyr, whatever what you have on hand, make sure it’s plain and full fat)

1 teaspoon pure vanilla extract

zest of one lemon

zest of one tangerine (or small orange)

juice of one lemon (or orange if you prefer)

2 cups all-purpose flour

2 teaspoons baking powder

1/2 teaspoon salt

powdered sugar for dusting

Preheat the oven to 350 degrees F and grease and line a 9” x 5” loaf tin with parchment paper.

Whisk together the eggs, olive oil, and sugar together until frothy and light in a medium mixing bowl. (You can do this by hand.)

Add the yogurt, vanilla extract, citrus zests, and lemon juice. Whisk together until evenly combined and silky smooth.

Sift the flour, baking powder, and salt into the wet ingredients.

Gently fold in the dry ingredients until just incorporated and smooth.

Scrape the batter into the prepared tin and lightly smooth over the top. Give the tin a tap on the table to remove any air bubbles.

Bake the cake for 50-55 minutes until an inserted toothpick in the center comes out clean.

Allow it to cool in the tin completely before gently removing it onto a wire rack.

Dust with powdered sugar when cooled. (Or serve warm if you can’t wait like me!)