Adapted from Malibu Farm’s Bay Leaf-Scented Yogurt Cake 

By way of Helene Henderson’s, Malibu Farm Cookbook, available at www.malibu-farm.com. Support our local restaurant—The Malibu Farm restaurant and cafe at the Malibu Pier are currently re-opened for outdoor dining and take-away.

6 to 8 servings

Bay Leaf Scented Sugar:

  • 6 small fresh bay leaves
  • zest of 1 lemon
  • 1 cup sugar
  • (we added a dash of ground cardamom)

In a food processor or blender, combine bay leaves and lemon zest in the sugar until pulverized.  

We varied the recipe to add a dash of cardamom powder and fresh orange zest. Work with what you have or what’s available to you. All photos by Saori Wall with food stylist Amanda Weir

Cake

  • 1 stick butter, (swap for vegan butter)
  • 1 teaspoon vanilla

Cream the bay leaf-scented sugar with the butter and vanilla in a mixing bowl until soft and fluffy.

Add:

  • 2 eggs
  • 1 cup yogurt ( for a vegan version, substitute dense, sweet fruit like bananas or applesauce for the eggs and yogurt )

Sift in the dry ingredients:

  • 1 1/2 cups flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
 We recommend lining your cake pan with a fitted + cut baking sheet (trace bottom of cake pan with a pencil over baking sheet) before laying your dry bay leaf pattern.

Combine wet and dry ingredients, pour into a buttered and floured cake pan. You can also line the pan with parchment to make it easier to remove. Bake in a 375 degree oven for about 45 minutes or until done.

 We made a simple icing by combining 1 cup of powdered sugar with a few drops of lemon juice.

Serve with whipped cream and berries, or make an icing by combining 1 cup of powdered sugar with a few drops of lemon juice.