Strawberry Jam Loaf Cake
A moist and fragrant cake that requires only a bowl, a whisk, and an 8x4-inch loaf pan. I like to serve this bliss for Afternoon Tea!
Servings: 8
Ingredients
For the cake:
- 1 cup (200g) granulated sugar
- The grated zest of 1 lemon
- 1 cup (345g) plain (not "Greek") yogurt
- 3 large eggs at room temperature
- 1 teaspoon pure vanilla extract
- 1/2 teaspoon strawberry extract
- 1/4 cup (80g) strawberry jam
- 1/2 cup (120ml) avocado oil
- 1 1/2 cups (190g) self-rising flour
For the lemon glaze:
- 1 cup (120g) SIFTED confectioners' sugar (icing sugar)
- The freshly-squeezed juice of one lemon
Optional for decorating the cake:
- A sprinkling of organic dried lavender blossoms and organic dried (food-grade) rose petals
Instructions
- Preheat the oven to 350°F (180°C). Also, grease an 8x4-inch loaf pan. As further anti-sticking insurance, line the bottom of the pan with a cut-out piece of baking parchment.
- Put the granulated sugar and lemon zest in a large bowl. Using your impeccably clean fingers, rub the sugar and zest together until fragrant -- about 30 seconds. One ingredient at a time, whisk in the yogurt, eggs, extracts, jam, oil, and self-rising flour.
- Tip the batter into the prepared loaf pan. Bake until the batter puffs and a skewer inserted into the center of the cake comes out clean -- 45 minutes to 1 hour.
- Allow the cake to cool in the pan for 15 minutes, then unmold it onto a wire rack to cool completely.
- To make the lemon glaze, simply tip the sifted confectioners' sugar into a medium bowl. Add the juice from the lemon and whisk until smooth and pourable. If too thick, add more lemon juice or water; if too thin, add more confectioners' sugar. Pour the glaze over the cake, allowing it to drip over the sides.
- Decorate, if desired, with the lavender blossoms and rose petals. Enjoy!