A cake is what makes my world move forward. And while we live in a world that is constantly demanding innovation, unique, exotic and the unusual, at times the heart and soul craves comfort, classic and the known. This cake is more in line with the tastes of true Kitchen Therapy – easy, basic, simple, using basic pantry ingredients. It is a lovely vanilla based loaf cake, resembling a classic pound cake, but much lighter, with airy crumbs. This cake is so fuss free, you’ll be going back to it time and again!
I add orange zest to brighten up the cake, but this is optional. You can omit the orange zest, and replace with lemon zest or with nothing at all. This cake is so versatile, you can press in fresh seasonal sliced fruit like plums or peaches, or you can be a bit naughty and swirl in buttons of dark chocolate. You can finish off with a rich fruit glaze, a simple lemon vanilla icing or dark chocolate or caramel swirls. For me, some powdered sugar works the best.
Like I always say – the beauty of being in your own kitchen is that you make the rules!
- 1 ½ cups flour
- 1 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- ½ cup butter, soft
- ½ cup castor sugar
- 1 tsp vanilla extract
- 1 tsp orange extract
- 1 tsp orange zest
- 1 egg
- 2 tbsp yoghurt
- 1 tbsp milk
- Preheat the oven to 180C and grease and flour a medium loaf tin.
- Whisk the flour, baking powder, baking soda and salt and set aside.
- In a large mixing bowl, beat the butter and sugar until light and fluffy.
- Add the egg and extracts and beat for 5 more minutes.
- Add the yoghurt, milk and zest and whisk again.
- With a spatula, fold in the dry ingredients.
- Pour into the cake tin and tap the tin to the table a few times to remove any air bubbles.
- Bake for 25 to 30 minutes, until the skewer comes out clean, with a few crumbs.
- Remove from the oven and let the cake cool completely before turning out onto a serving plate.