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This delectable little loaf cake forms part of A Sunday in the Park, a Summer Picnic post and collaboration with Australian food writer Lisa McLean.
A Sunday in the Park is inspired by Seurat’s A Sunday on La Grande Jatte and Stephen Sondheim and James Lapine’s musical, Sunday in the Park with George. We have a plethora of beautiful recipes from our guests - food writers and chefs from across Substack, as well as entertainment and more.
Lighter than your average loaf cake, this recipe is adapted from Lorraine Pascale’s Lemon “Yogurt” Pound Cake, which I have been making - and tweaking - for years. It uses less butter and sugar, and boasts a moist crumb from the yogurt. Here I have given it my own flavour twist, with cherries and a lime leaf glaze. The glaze, made with brown sugar, was a revelation for me - fresh with a caramelly edge, and a little crunch to top the cake.
Loaf cakes are perfect for picnics, as you can pop them back into the tin for transportation. They also make a spectacular centrepiece, without the danger of frosting smearing on your picnic rug.
Level: Easy
Serves: Approx. 8 slices
Time Taken: Approx 1 hr
Specialist Equipment needed: 8.5x4.5 inch loaf tin, pastry brush useful but not essential
Ingredients
75g salted butter, softened
100g golden caster sugar
2 large eggs
2 tbsp Greek yogurt
150g self raising flour
1 tsp baking powder
Zest of a lime
150g cherries, (I used frozen) chopped into halves and quarters
For the glaze
50g light brown sugar
50g water
2x double lobed lime leaves
Method
First, prepare a loaf tin by greasing with butter and lining with baking parchment.
Preheat your oven to 200°C. I found this baked better without the fan so I recommend turning it off if you can.
In a stand mixer, or using an electric whisk, beat the butter and sugar together until well combined, about three minutes.
Gradually beat in the eggs, and the Greek yogurt
Place your flour, baking powder and lime zest in a bowl. Give them a quick whisk before folding into your wet batter.
Stir through half of your cherries and pour the batter into your prepared loaf tin.
Sprinkle the remaining cherries evenly on top.
Place your loaf tin in the oven and bake for 20 minutes. Then, lower your oven to 180°C for the final 15 minutes. You will know it’s ready when it’s well risen, golden and a skewer comes out clean.
About 5-10 minutes before the end of baking time, start on your lime leaf glaze.
Rip your lime leaves in half, removing the tough stem, and sprinkle in a small saucepan, along with your light brown sugar and water. Put on a medium high heat and leave to bubble for around 5 minutes until thickened. Set aside to cool slightly.
Once the loaf cake is baked, remove from the oven and prick all over the top with a cocktail stick.
Using a pastry brush, brush your glaze all over the top of the loaf, allowing the glaze to sink in. I use the whole amount. Your lime leaves will curl during cooking and you can arrange them in a pattern if you like.
Once the glaze has sunk in and dried, I found this took about ten minutes, turn your loaf out of the tin and leave to cool.
Lasts up to three days in an airtight container. Enjoy!
Until next time…
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