- 1 1/2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon kosher salt
- 1 cup Plain Bellwether Farms Sheep Milk Yogurt
- 1 cup sugar
- 3 extra-large eggs
- 1 each orange zest, grated
- 1/2 teaspoon pure vanilla or orange extract
- 1/2 cup vegetable oil
- 1/3 cup freshly squeezed orange juice
- 1/3 cup sugar
Preheat the oven to 350° F. Line the bottom of a standard-sized loaf pan with parchment paper – grease and flour the pan.
In a bowl, sift together the flour, baking powder and salt. In a separate bowl, whisk together the sheep yogurt, sugar, the eggs, orange zest and extract. Slowly whisk the dry ingredients into the wet ingredients. Next, stir the vegetable oil into the batter, making sure it’s all incorporated. Pour the batter into the prepared pan and bake for about 50 -60 minutes – until a cake tester placed in the center of the loaf comes out clean.
Cook the 1/3 cup orange juice and remaining 1/3 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, pour the orange-sugar mixture over the cake and allow it to soak in. Cool the cake.
Note: Lemon can be substituted for the orange to make a lemon cake. The addition of dried cranberry can also make it very festive.