How to make it

  • Preheat oven to 350°F/175°C; butter and flour a standard loaf pan. (Since there is no butter in the recipe, using butter to grease the pan makes a lovely-tasting crust!)
  • Whisk together the flour, BP and salt in a small bowl.
  • In a medium bowl, work the zest with your fingertips into the sugar until the oils have moistened the sugar. (If using vanilla sugar rather than extract, add it now.)
  • Whisk in the yogurt (do not attempt to use standard yogurt; it must be the thick Greek style!), eggs and oil until well blended. If using liquid vanilla, add that too.
  • Fold in the dry ingredients until just blended but still a bit lumpy, as for muffins.
  • Pour into loaf pan and smooth top.
  • Bake about an hour or until golden brown and a tester comes out clean.
  • Cool cake in pan on wire rack 15 minutes; turn it out and cool completely before cutting.
  • Keeps at room temperature about 3 days and a week, well-wrapped, in the fridge.

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