This is husbands favourite loaf cake. It is made with our Grass Fed Butter and Yogurt, olive oil and Amaretto making the crumb super moist. If you love Amaretto Liquor, you will love this loaf! We have made this with both natural or vanilla yogurt. Pick up your favourite flavour for the cake and save the rest for breakfast!
The recipe makes a generous amount of cream cheese glaze. Make sure your loaf is completely cooled before glazing. I like to even pop the loaf in the fridge for a bit before so the glaze quickly sets! I pop it into the fridge again after before serving so it slices easy and doesn’t run.
Ingredients
Donia Farms Sea Salted Butter, room temperature
Granulated white sugar
Almont extract
Extra virgin olive oil
Donia Farms Heritage Yogurt, Vanilla or Natural
Eggs, room temperature
Amaretto
Donia Farms Grass Fed Milk, 3.25%
All purpose flour
Baking Powder
Baking soda
Poppy seeds
Salt
cream cheese
Amaretto
Powdered sugar
Salt
Instructions
-
Preheat oven to 350. Line a loaf pan with parchment and set aside. With a stand mixer or hand held mixer, cream together the sugar, butter and almond extract in a medium bowl
-
Add in the olive oil, yogurt and eggs, and beat until completely smooth.
-
In a separate small bowl whisk together the amaretto and milk. In another small bowl whisk together the flour, baking powder, baking soda and poppyseeds
-
To the creamed mixture, add in the wet and dry ingredients alternatively, adding approximately 1/3 of the bowls at a time and beating well in between. The batter should be light and fluffy.
-
Add to loaf pan and bake at 350 degrees for 50 – 55 minutes or until knife inserted comes out clean or with just a few cookedcrumbs.
-
While the loaf cools, make the cream cheese glaze by whisking together the cream cheese, amaretto and powdered sugar. Once the loaf is completly cool, top with the glaze and a sprinkle of poppy seeds as garnish.
