Bay and Orange Pound Cake
Serves 6 • Cooking 40 mins
A lovely tea cake that is absolutely delicious. Swap oranges for lemons or limes if preferred.
Prep time: 1 hour 15 mins (1 hour for bay leaf infusion)
What you’ll need
10 bay leaf
1 ½ cups The Healthy Baker Plain Flour
1 cup caster sugar
1 teaspoon baking powder
pinch sea salt
½ cup greek yogurt
1 Zest and juice of one orange
For the orange icing
1 cup icing sugar
1 cup orange juice
1 teaspoon Cointreau (optional)
Mix ingredients together until you have a nice thick consistency.
Melt the butter in a small saucepan, remove from heat and place half of the bay leaves in with the butter to infuse for an hour.
Preheat oven to 180°C and grease and line a loaf tin with baking paper.
Line the base of the loaf tin with remaining bay leaves. Whisk together the flour, sugar, baking powder and salt in a large bowl.
In a jug, whisk together the butter (discard bay leaves), eggs, yogurt, juice and zest and vanilla until well combined.
Gently fold the wet and dry ingredients together then spoon batter into the prepared loaf tin taking care not to disturb the bay leaves.
Bake for 35-40 minutes or until the cake is beginning to pull away from the tin’s sides and it feels firm to touch on top.
Let cool in the tin, then turn out to a wire rack to cool completely, spoon over the orange icing letting it slowly drip down the sides of the cake.