- 1 cup vegetable oil, plus more for pan
- 2 cups Gideon Milling Cake Wheat Flour
- 1 tsp kosher salt
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- 2 large eggs
- 1 1/4 cups granulated sugar, plus 1 tbsp for topping
- 1 cup plain full cream yoghurt
- 3 tbsp loose-leaf Earl Grey tea or 1/4 cup tea from bags
- 2 tsp vanilla extract
Preheat oven to 160°C. Lightly coat a 20×12 cm loaf pan with vegetable oil and line with parchment paper, leaving an overhang on long sides.
Whisk all-purpose flour, kosher salt, baking powder, and baking soda in a medium bowl to combine.
Vigorously whisk eggs and 1 1/4 cups granulated sugar in a large bowl for 1 minute. The mixture should be pale yellow and frothy. Whisk in yoghurt, Earl Grey tea, and vanilla extract.
Gradually stream in vegetable oil, whisking constantly until incorporated. (Place a kitchen towel under your bowl to stabilize it so that you have two free hands.) Add dry ingredients and whisk to combine. Scrape batter into prepared pan and smooth top. Gently tap pan against a surface to eliminate any air bubbles.
Sprinkle evenly with 1 tbsp granulated sugar. Bake cake until a skewer or toothpick inserted into the center comes out clean, about 1 hour.
Let it cool for 15 minutes in the pan, then run a butter knife or offset spatula between the cake and pan to release. Lift it out using parchment overhang and transfer to a wire rack. Serve warm or at room temperature (or even better, toast slices and slather them with butter).
- To freeze the cake loaf for future use: Let loaf cool and freeze in a container of choice for up to a month.
Image and recipe (adapted) by Molly Baz.