Extra Virgin Olive Oil & Yogurt Loaf Cake

This is my first recipe in 2013.Wishing everyone a very very Happy New Year.I baked this cake yesterday night.Somehow now a days my husband is very fond of loaf cake.He says he loves the size of the slice.And when I thought of baking one last night,this book marked recipe came into my mind.Baking with Olive Oil???Sounds very weird right?Huh..I reacted the same way when I saw this recipe of Dorie Greenspan.The cake was extra soft and as usual like any other loaf cake, this cake was too a Super hit.

Source: Dorie Greenspan
Ingredients:
All purpose flour-1 1/2 Cups
Eggs-3 large
Extra Virgin Olive Oil-1/2 Cup
Sugar-1 Cup
Baking Powder-2 tsps
Salt-A pinch
Finely grated Zest-From one line
Yogurt-1/2 Cup
Vanilla Essence-1 1/2 Tsp

Method:
1.Center a rack in the oven and preheat the oven to 180c. Generously butter an 8 1/2-x-4 1/2-inch loaf pan, place the pan on a lined baking sheet and set aside. 
2.Sift together the flour, baking powder and salt and keep near by.
3.Beat the eggs at high speed in a glass bowl till pale and frothy.

Then gradually mix the sugar and beat at the lowest speed till all the sugar dissolves.Add finely lemon zest.

4.Whisk in the dry ingredients, yogurt and the vanilla.

5.Switch to a spatula and fold in the oil.The batter will be thick and shiny.

6.Transfer the mixture to the greased loaf tin and bake in the preheated oven for 40-45 mins or until a knife inserted in the middle come out clean.

7.Unmould and cool to room temperature right-side up.
You can keep the cake at room temperature for at least 4 days or freeze it for up to 2 months.