Orange yogurt pound cake

Welcome spring! Longer and brighter days are finally here, and that means I have more time to shoot my recipes! They say springtime is the season of rebirth, renewal and new beginnings. Also it's time to plant your favorite seeds so you'll get delicious fruits and veggies on summer. :-)

Food-wise spring means to me more refreshing and fruity recipes, time to say goodbye to soups, pumpkin, cinnamon, gingerbread, etc. It's the perfect season to still enjoy baked goods but with hints of lemon, orange or blueberry. Easter is around the corner and the blogosphere is already full of bunnies, chocolate eggs, and all things pastel!

Today I'm sharing with you the improved version of my go-to pound cake recipe. It's the classic yogurt pound cake but better, with delicious hints of orange, a moist tender crumb and vegan, of course!

It's super easy to make, you won't need any fancy ingredients nor kitchen tools. Who doesn't love to wake up to the promise of freshly baked orange cake? I personally love to pair it with a cup of green tea or chamomile.

Happy first week of spring!

¡Receta en español aquí!

Orange Yogurt Pound Cake

Ingredients

1 1/2 cups spelt flour.

3 teaspoons baking powder.

2 x 125 g vegan orange-flavored yogurts.

3/4 cup raw cane sugar.

Zest of 1 orange.

2 drops of (food grade) orange essential oil.

1/4 cup extra virgin olive oil (mild flavor).

- to decorate:

Chopped almonds.

Directions

Preheat oven to 180 ºC and line a square tin (the typical we use for brownies) with parchment paper.

In a large mixing bowl and using a wire whisk combine spelt flour and baking powder. Set aside.

In a separate bowl, vigorously mix orange yogurts with sugar, orange zest and two drops of orange essential oil (always read the labels and make sure it is food-grade essential oil). Pour the wet mixture into the dry mixture and mix with a silicone spatula. Gradually add in the olive oil while you keep stirring and finally fill the prepared tin with the batter.

Decorate the top with chopped almonds and bake for 30 minutes, or until a fine wooden stick inserted into the center of the cake comes out clean.

Let the cake cool on a wire rack for 5 minutes, unmold and let cool completely before slicing into equal (or not ;-p) portions.

Store leftover cake in an airtight container at room temperature.