An easily adaptable recipe, this loaf cake is simple yet flavorful. Pair with vanilla ice cream, currant sorbet, homemade whipped cream, or enjoy a slice on its own for breakfast!
*Adapted from Ruby Ruby Roo food blog.
1 large cake pan, bread loaf pan, or muffin tin
1/2 c whole milk plain yogurt
1 c sugar
3 large eggs (or 4 small)
1/2 c canola oil
1 1/2 cups all purpose flour
2 tsp baking powder
1/4 tsp salt
1 tbsp fresh lemon zest
1 c fresh currants
Preheat oven to 350F. Lightly grease and flour your pan.
Whisk together yogurt, sugar, eggs and canola oil until smooth and well blended. Add flour, baking powder, salt and lemon zest, and stir until the batter is smooth and silky. Distribute batter into pan. Press currants into batter and sprinkle on top. You can also mix currants into the batter itself, just be careful not to over mix and crush the currants too much.
Bake in oven for 25-35 minutes, or until the edges are pale gold and a toothpick comes out clean when inserted into the centre of one loaf. Let cool at least 20 minutes before serving.