Moscato Lemon Loaf2016-02-28
- Yield : 1 large loaf
- Servings : 8-10
- Prep Time : 20m
- Cook Time : 1:10 h
- Ready In : 3:0 h
Cooking with wine has always been popular, but is particularly trendy now. Moscato, the ‘it’ wine of last summer, is used to enhance the flavor of this luscious lemon loaf. This is a variation of a classic, French yogurt cake. We’re using moscato, whether California-made, or the real deal from Piedmont, Italy, this sweet, effervescent wine has wonderful fruity notes of grapefruit, and stone fruits. When reduced, then combined with yogurt, and bits of fresh lemon, it is a refreshing dessert that adds a little continental je na sais quoi to your baking repertoire! Geez, I need to stop before I use up all of my fancy lingo!
If you decide to make it, and you should, it’s the perfect spring dessert, especially an Easter dessert with a bowl of fresh strawberries, plus it is easily transportable. Don’t worry when you see the batter. It is quite thin compared to American cake batter, but it bakes up beautifully, and stays fresh for at least five days.
- 1 cup granulated sugar
- 1 cup Greek yogurt
- 3 large eggs
- 1/4 cup finely chopped lemon pulp
- 3/4 cup moscato, divided
- 1-1/2 cups all purpose flour
- 2 tsp baking powder
- 1 tsp salt
- 1/2 cup vegetable oil
- Lemon Icing:
- 2 TB fresh lemon juice
- 1/2 tsp fresh lemon zest
- 1/2 cup powdered sugar, sifted
Preheat oven to 350 degrees. Spray a large loaf pan with non stick spray.
In the bowl of a stand mixer beat together sugar, yogurt, eggs, lemon pulp, and 1/4 cup of moscato. Batter will be very liquid-y.
In a separate bowl, whisk together flour, baking powder, and salt. Add to stand mixer bowl alternating with oil (3 dry additions/2 wet additions). Pour batter into prepared pan. Bake for 1 hour and 10 minutes, or until internal temperature is 190-195, and top is a rich golden brown.
While cake is baking, prepare icing by whisking together lemon juice, zest, and powdered sugar. Set aside. Pour remaining 1/2 cup of moscato into a small sauce pan set over high heat. Reduce by half; takes about 10 minutes.
When loaf is removed from oven, immediately brush moscato reduction over top using all of the reduction. Allow loaf to rest 10 minutes. Remove from pan and allow to cool completely on a wire rack. Once cooled, drizzle icing generously all over the top of the loaf allowing it to drip down the sides. TIP: An easy way to drizzle is to pour all the icing into a quart zip top bag pressing out the air. When ready to apply, pinch a bottom corner and snip a small bit off. Keep pinching until you are right where you want to start drizzling. Let the icing come out of the bag and guide it all around for a professional touch. Toss bag, and you're mess free!
Store loaf covered at room temperature. Serving tip: If it is a hot day, chill the cake in the refrigerator, then serve with a scoop of lemon sorbet. It is a refreshing dessert.