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Recipes/Desserts

Yogurt Cake with Strawberries

["Recipe courtesy of\u00a0Pastry Studio<\/a>","Recipe courtesy of\u00a0 Pastry Studio<\/a>","Recipe courtesy of\u00a0 Pastry Studio<\/a>","Recipe courtesy of\u00a0 Pastry Studio<\/a>"]

Ingredients

1 cup sugar
zest of 1 large lemon
1 ½ cup flour
2 tsp. baking powder
¼ tsp. salt
3 eggs
¾ cup full-fat yogurt
½ tsp. vanilla extract
½ cup California Olive Ranch extra virgin olive oil

For the Optional Syrup

1/3 cup lemon juice
1/3 cup sugar

For the Strawberry Topping

2 pints fresh strawberries
Sugar to taste
Lemon juice to taste
1 cup heavy cream or crème fraîche
Sugar to taste

Instructions

Preheat oven to 350 degrees F.
Prepare an 8 1/2" x 4 1/2” loaf pan with oil and a piece of parchment paper large enough to form an overhang along the length of the pan.
Zest the lemon into the sugar. Use a fork to press the zest into the sugar and release the oils.
Whisk together the eggs, zested sugar, yogurt and vanilla.
Sift the flour, baking powder and salt into the egg mixture and stir. When the mixture looks fairly well blended, add the oil and stir to fully incorporate. Pour into the prepared pan and bake for 45 to 50 minutes.
Cool the cake for about 10 minutes and lift it gently out of the pan. Remove the parchment and let cool completely.
For the Syrup: Heat the lemon juice and sugar just until dissolved. Brush on the surface of the cake. Slice the strawberries and add sugar and lemon juice to taste. Let them sit for about half an hour to macerate. Whip to soft peak the cream or crème fraîche with sugar to taste.

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