In: All Recipes recipes26 November 2007
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Here in Italy we call loaf cakes plum cakes, and consider them of British origins. It actually is a sort of pound cake, cooked in a loaf pan.
A few days ago, my sisters brought home a Yogurt Loaf Cake made by her boyfriend’s mom. It was soft and light… I immediately asked for the recipe, and here it is: a recipe to make a super-soft and flavored loaf cake! Try it, and you’ll love it 😉

Ingredients for 30 cm loaf pan:
180 g of pastry flour order Cytotec online
180 g of sugar
250 ml (2 pots) of plain yogurt
2 eggs Online Xenical buy
1 packet of Furosemide online baking powder
50 g of butter
1 pinch of salt
1 grated lemon zest (optional)

Preparation Time: 10 min.
Baking Time: 40 min.
Total Time: 50 min.

How to make Yogurt Loaf Cake

Beat eggs and sugar till light and frothy.

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Slowly add sifted flour, salt and (tepid) melted butter.

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Then add yogurt (I used a delicious cereal one), lemon zest and baking powder.

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You will get a creamy batter.

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Butter and flour a loaf pan, and pour the batter inside.

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Bake in oven pre-heated at 180°C for 40 minutes. To see if it is cooked, prick with a toothpick; if it comes out clean the cake is ready.

Take the Yogurt Loaf Cake out of the oven and let cool down, then turn it upsidedown on a platter. Slice and serve.

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Note: do not open the oven during the first 20 minutes at least, or your Yogurt Loaf Cake will go flat! Also, before turning it out of the pan, wait untill it will have cooled down completely, or it will stay stuck to the bottom of the pan.

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