I hadn't baked in more than 2 full seasons, if not almost a year, when I finally was spurred out of this inadvertent baking hiatus by a simple yogurt loaf cake from Milk Street.
I had been eyeing the recipe for months, but needed the excuse of visiting some friends to finally bring out the mixing bowls and loaf pan. Classically, I made some modifications to fit the ingredients I had on hand, but the result was still outstanding.
Mildly sweet and tart from the citrus, moist on inside with a pleasing light exterior crust, and no need for the citrus glaze, though a fresh fruit and/or whipped cream accompaniment would make it a proper post-meal dessert for guests.
The modifications I made were:
- Using a Siggi's 4 oz. / 113 gram lemon skyr cup instead of plain yogurt, with 3 tbsp. of water mixed in
- 1 tsp. of ground ginger
- Zest of maybe 3/4 of a lemon
- Baked for an additional 7-8 minutes, which still resulted in a slightly underbaked center and slightly overbaked exterior. However, this may have been an oven issue
- No glaze
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