Condensed milk orange pound cake

ou would probably agree with me that oftentimes we crave for simple treats. No bells and whistles, just simple yet full of flavor. Don't get me wrong, bells and whistles are good and I am all for them but then there is always that morning that you want a simple breakfast, that evening that you want something nice and simple with your hot tea or coffee or that something that you can leave on the kitchen counter that hubby in his usual nonchalant self, lost in his own thoughts, picks up a piece and stops, looks around, gives you a complement on how flavorful it is and goes back to being himself. For me, this orange cake with a burst of citrus comes very close to that description. Light and fluffy,  sweet and refreshing pure spring-summer time treat! It could even be a mood lifter when you are feeling a little blue. 

I go for a light breakfast especially on weekdays. Be it a bowl of cereal or oatmeal or a quick sliced bread sandwich with some fruits and veggies. To keep things interesting, I always find myself looking for ways to come up with interesting but light and yet 'breakfasty' recipes. Interestingly enough this cake has worked many-a-times for me as a light breakfast cake. Then of course there is the possibility of dressing this cake up with frosting and it becomes a dessert. Take you pick.

Ingredients:

All purpose flour		1 cup
Baking powder		1 1/2 tsp
Salt		1/4 tsp
Unsalted butter		1 stick at room temp
Yogurt		5 tbsp, whisked
Sugar		1/4 cup
Vanilla extract		1 1/2 tsp
Condensed milk		1/2 cup
Eggs		2
Orange zest		1 1/2 tbsp (of one big orange)

Method:
1. Preheat oven to 350ºF.
2. Generously butter a 9" cake pan. Sift together flour, baking powder and salt. Cream the butter with the sugar. Add the vanilla extract. Pour in condensed milk and mix well. Add in the yogurt.
3. Add the sifted flour mixture little by little and continue to whisk until the flour is well blended with no lumps. Add the eggs to the mixture one by one mixing well after each egg. Mix in the zest. Pour in the prepared pan and bake in a preheated oven for 40 to 45 minutes or till the cake tester comes out clean. Let it rest for 15 minutes. ENJOY!

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