Vanilla Yogurt Loaf

 

 Don't you just love vanilla?  I do.  Just the smell of vanilla can get my tastebuds tingling and never more so than when it is being baked into a lovely, dense and moist cake such as this one!

 

This lovely loaf cake gives you a triple vanilla whammy!  First, there is vanilla in the batter.  I like to use Vanilla paste because of the lovely flecks of vanilla seed that it scatters throughout the loaf, but feel free to use regular vanilla extract if you wish.  Just make sure it is pure.

 

Once the cake is baked, you get a second dose of vanilla by basting the still warm cake with a vanilla syrup, which gets soaked into the cake . . .  kind of like a lemon drizzle, but its vanilla not lemon . . . 

 

The third layer of Vanilla comes from the epic vanilla glaze icing which gets spooned over top of the vanilla soaked and cooled loaf  . . . making for triple Vanilla yuminess!

 

It goes lovely with a cup of tea, herbal or otherwise.  You can enjoy this beautiful loaf any time of day.  I've even been known to have it for breakfast with some fresh fruit on the side.  Great for elevensies, or coffee break, in lunches, or just because.   You are going to love this . . . . whenever. Its quite simply gorgeous!

 

*Vanilla Yogurt Cake*

8 to 10 slices

Printable Recipe 

 Deliciously dense, moist, and fabulous with a triple Vanilla whammy! If you like vanilla cakes, this one's for you!

210g plain flour (1 1/2 cups)

2 tsp baking powder

1/4 tsp fine sea salt

225g of vanilla yogurt (1 cup)

191g of sugar (1 cup)

3 large free range eggs, beaten

1 tsp vanilla paste

120 ml of vegetable oil (1/2 cup)

For the first glazing:

1/2 tsp vanilla paste

63g of sugar (1/3 cup)

60ml of water (1/4 cup)

For the final glaze:

130g of icing sugar, sifted (1 cup)

1 1/2 TBS milk

1 tsp vanilla paste

Preheat the oven to 180*C/350*F/ gas mark 4.   Butter an 8 1/2 inch by 4 1/2 inch loaf pan.  Line with baking paper.  Set aside.

Sift together the flour, baking powder, and salt into one bowl.  Whisk together the yogurt, sugar, eggs and vanilla in another bowl.  Slowly whisk the dry ingredients into the wet ingredients until incorporated.  Fold in the vegetable oil until it is well combined.  Pour into the prepared baking tin and bake for 50 to 60 minutes, until a toothpick inserted in the centre comes out clean.

While the cake is cooking, whisk together the first glazing ingredients in a saucepan over medium heat, stirring until the mixture is completely clean.  Set aside.

Allow the cake to cool in the pan for 10 minutes.   Tip out onto a wire rack and while the cake is still warm, pour the glazing mixture over top allowing it to soak in.  Cool completely. (You may want to have a piece of paper underneat the rack to catch any drips and make clean up easier.)

Combine the icing sugar, milk and vanilla paste for the final icing glaze and pour over the cooled cake.  Allow to set before cutting into slices to serve.

I like to use the loaf tin liners that you can buy at the bake shop.  They make things a lot easier. Kind of like muffin tin liners, except they are large enough to line a loaf tin.  Bon Appetit!