Glazed Lemon, Yogurt, and Olive Oil Pound Cake
By Aran Goyoaga
Glazed Lemon, Yogurt, and Olive Oil Pound Cake
By Aran Goyoaga
Yield/Serves:
MAKES 1 LOAF
For the cake
For the glaze
- 1 cup (200 g) sugar
- 1 tablespoon finely grated lemon zest (from 2 to 3 medium lemons)
- 1 cup (140 g) superfine brown rice flour
- 1 cup (100 g) almond flour, any lumps broken up
- 3 large eggs
- ½ cup (115 g) whole-milk yogurt or Cashew-Coconut Yogurt
- ½ cup (110 g) extra-virgin olive oil, plus more for greasing
- 1 tablespoon vanilla extract
- 1 tablespoon baking powder
- ½ teaspoon kosher salt
For the glaze
- 2 cups (240 g) powdered sugar
- 2 to 3 tablespoons freshly squeezed lemon juice
- 2 tablespoons finely chopped pistachios, for topping
This is the basic snack cake of my childhood. I would come home from school to find it displayed on an old red melamine tray cooling on the outdoor balcony. It is very lemony and moist with a simple glaze. You can add orange zest or poppy seeds to it if you’d like.
1. Preheat the oven to 350 degrees F. Grease the inside of an 8½-by-4½-inch loaf pan with a little bit of olive oil.
2. To make the cake, in a large bowl, rub together the sugar and lemon zest until fragrant. This helps release the natural lemon oil. Whisk in the remaining ingredients until the batter is smooth. Pour the batter into the prepared pan and bake for 45 to 50 minutes, until a toothpick inserted in the center comes out clean. Let the cake cool in the pan for 15 minutes, then invert onto a wire rack. Let the cake cool completely if you want the glaze to stay thick on top of the cake. If the cake is warm, the glaze will melt and run off.
3. To make the glaze, in a medium bowl, whisk together the powdered sugar and lemon juice until smooth and lump free. As you begin to whisk, it might seem too thick, but as the sugar absorbs the juice, the glaze will thin out. The glaze should be pourable but not too runny.
4. Put a tray or baking sheet under the wire rack and pour the glaze all over the cake, letting it run over the edges. Wait a few minutes for the glaze to set. Sprinkle the top with the pistachios, then serve. The cake will keep at room temperature for 3 days. If you refrigerate it, the glaze will soften.
©2021 by Aran Goyoaga. Excerpted from Cannelle et Vanille Bakes Simple: A New Way to Bake Gluten-Free by permission of Sasquatch Books.
1. Preheat the oven to 350 degrees F. Grease the inside of an 8½-by-4½-inch loaf pan with a little bit of olive oil.
2. To make the cake, in a large bowl, rub together the sugar and lemon zest until fragrant. This helps release the natural lemon oil. Whisk in the remaining ingredients until the batter is smooth. Pour the batter into the prepared pan and bake for 45 to 50 minutes, until a toothpick inserted in the center comes out clean. Let the cake cool in the pan for 15 minutes, then invert onto a wire rack. Let the cake cool completely if you want the glaze to stay thick on top of the cake. If the cake is warm, the glaze will melt and run off.
3. To make the glaze, in a medium bowl, whisk together the powdered sugar and lemon juice until smooth and lump free. As you begin to whisk, it might seem too thick, but as the sugar absorbs the juice, the glaze will thin out. The glaze should be pourable but not too runny.
4. Put a tray or baking sheet under the wire rack and pour the glaze all over the cake, letting it run over the edges. Wait a few minutes for the glaze to set. Sprinkle the top with the pistachios, then serve. The cake will keep at room temperature for 3 days. If you refrigerate it, the glaze will soften.
©2021 by Aran Goyoaga. Excerpted from Cannelle et Vanille Bakes Simple: A New Way to Bake Gluten-Free by permission of Sasquatch Books.