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