I just made this after a crappy day and now going to eat it with a huge mug of tea and a book. It looks so beautiful, thanks for sharing this recipe it’s an instant keeper 💕
No conversions needed if you get hold of a digital scale! By the second time you use it, you’ll be aghast at your previous primitive volume measuring, especially for flour.
Love this cake -- a perfect afternoon snack with tea and / or wine. You can have this in the oven in 10 minutes and it’s loads better than anything you can get at the store. Yum!
The only change I made was to rub the zest into the sugar first to extract every bit of lemony flavor. Highly recommend. Thank you for the recipe which is absolutely a keeper!
Never thought of frying a slice of cake. But the thought of preparing it with the olive oil and then giving it a little toasting in a pan with butter sounds quite lovely. With of course a great cup of tea. Looking forward to trying this.
It looks like pound cake which I agree is very much an everyday cake. My mom makes a delicious hummingbird cake and after eating on it a couple days we start frying it in a pan with butter to change it up. It’s like an extra sweet French toast.
These looks and sound like an old fashioned pound cake. Good, solid and tasty and great with a cup of afternoon tea, with my husband , sitting in our kitchen nook ,overlooking Cedar trees.
In looks and composition it reminds me of a pound cake, though most I’ve tried don’t have oil or yogurt, but I’m eager to try it as I can tell it’s my kind of cake--the everyday kind! Thanks!
I just made this after a crappy day and now going to eat it with a huge mug of tea and a book. It looks so beautiful, thanks for sharing this recipe it’s an instant keeper 💕
Oh metrics!🤔
It is baking by weight and it is the way to go. It is much more precise. OXO makes a nice digital scale that’s not expensive.
Download Global Convert if you want equivalents, but metrics are much more precise.
The rest of the world uses the metric system. My sister lived in Canada for a lot of years and is fluent. Me? I have to Google the conversion. 🙄😂
No conversions needed if you get hold of a digital scale! By the second time you use it, you’ll be aghast at your previous primitive volume measuring, especially for flour.
I will have to give that a try. Thanks
I agree with everyone here about measuring by weight (love my OXO scale). The thing I had to look up is: 180C is 350F.
Love this cake -- a perfect afternoon snack with tea and / or wine. You can have this in the oven in 10 minutes and it’s loads better than anything you can get at the store. Yum!
The only change I made was to rub the zest into the sugar first to extract every bit of lemony flavor. Highly recommend. Thank you for the recipe which is absolutely a keeper!
Never thought of frying a slice of cake. But the thought of preparing it with the olive oil and then giving it a little toasting in a pan with butter sounds quite lovely. With of course a great cup of tea. Looking forward to trying this.
Most of this can be done with cupboard basics, but the lemon zest is a problem - what is a good substitute that can be kept in the cupboard????
You can purchase lemon and orange peel in jars in spice aisle. Taste is milder than fresh but you’ll always have it on hand.
Thank you, I had no idea!
Chopped candied ginger would be nice and it keeps.
It looks like pound cake which I agree is very much an everyday cake. My mom makes a delicious hummingbird cake and after eating on it a couple days we start frying it in a pan with butter to change it up. It’s like an extra sweet French toast.
I made this last night, and it turned out beautifully -- thank you for sharing a lovely recipe 🩷
So glad you liked it!
I agree with using a digital scale. I've gotten so used to it that I don't want to make anything if I have to measure the ingredients .
I love this perspective on cake! Thank you so much for sharing your recipe, a perfect Sunday morning cake to try. I can't wait. ❤️
I came across this today and had to make it immediately. It did not disappoint! Thank you:)
Sadly, there is no gluten-free version, nor will there ever be.
King Arthur and Bob's Red Mill both make a measure-for-measure GF flour that has worked beautifully in every recipe I've tried! No adjustments needed.
Maybe you could try it with something like almond flour?
These looks and sound like an old fashioned pound cake. Good, solid and tasty and great with a cup of afternoon tea, with my husband , sitting in our kitchen nook ,overlooking Cedar trees.
I made this today and it was so delicious!! Thank you 💕🙌😃
That looks delish! I'm more of a savory guy. 👉 https://www.makepurethyheart.com
In looks and composition it reminds me of a pound cake, though most I’ve tried don’t have oil or yogurt, but I’m eager to try it as I can tell it’s my kind of cake--the everyday kind! Thanks!
I just took this cake out of my oven and it smells like HEAVEN! Perfect for the snow day we’re having here in Massachusetts.