Cooking with Paula Deen

Loaf Cakes

Citrus Olive Oil Yogurt Cake

Makes 1 (8½x4½-inch) cake

1 cup granulated sugar
1 tablespoon packed orange zest
¾ cup low-fat plain Greek yogurt, room temperature
½ cup olive oil (not extra-virgin)
2 large eggs, room temperature
1½ cups all-purpose flour
2 teaspoons baking powder
2 teaspoons finely chopped fresh rosemary
1 teaspoon kosher salt
Honey Yogurt (recipe follows)
Garnish: confectioners’ sugar, chopped fresh rosemary

1. Preheat oven to 350°. Spray an 8½x4½-inch loaf pan with cooking spray. Line pan with parchment paper.

2. In a large bowl, whisk together granulated sugar and orange zest; whisk in yogurt, oil, and eggs until well combined.

In a medium bowl, whisk together flour, baking powder, rosemary, and salt. Gradually fold flour mixture into sugar mixture just until combined.

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