Lemon Yogurt Saffron Pound Cake
Ingredients
1 ½ C. spelt flour
2 tsp baking powder
½ tsp Himalayan salt
½ tsp saffron
1 C. almond yogurt
1 C. Just Like Sugar Baking®
3 eggs
→ or egg replacer
2 tsp grated zest (2 lemons)
1 tsp vanilla extract or
vanilla bean scraped
⅓ C. olive oil
⅓ C. lemon juice (3 lemons)
For the Glaze
½ C. Tupelo honey
2 Tbsp lemon juice
Preparations
Preheat the oven to 350 degrees F. Grease an 8 1/2 by 4 1/4 by 2 1/2-inch loaf pan. Line the bottom with parchment paper or grease and flour the pan.
Sift together the flour, baking powder, and salt into 1 bowl. In another bowl, whisk together the yogurt, 1 cup sugar, the eggs, lemon zest, and vanilla. Slowly whisk the dry ingredients into the wet ingredients. With a rubber spatula, fold the vegetable oil into the batter, making sure it’s all incorporated. Pour the batter into the prepared pan and bake for about 50 minutes, or until a cake tester placed in the center of the loaf comes out clean.
Meanwhile, cook the ⅓ cup lemon juice and remaining ⅓ cup sugar in a small pan until the sugar dissolves and the mixture is clear. Set aside.
When the cake is done, allow it to cool in the pan for 10 minutes. Carefully place on a baking rack over a sheet pan. While the cake is still warm, poke holes into the bread and pour the lemon-sugar mixture over the cake and allow it to soak in. Cool.
For the glaze, combine the confectioners’ sugar and lemon juice and pour over the cake.
NOTE:
This cake can be a cheat if sugar is used. Both frostings adds to the cake’s flavor. Cane sugar definitely gives a headache; beet sugar slightly less. I have read that most beets grown for beet sugar are genetically modified, be cautious. Try different things and see if you are able to substitute. Let us know your body’s reactions.
On January 6,the feast of three kings, a traditional cake is baked with one bean in it. The person who gets the slice of cake with the bean is King or Queen for the day! One could also add one bean to baked into this cake.
