Hibiscus And Lemon Swirl Loaf Cake

• The Cake Batter
• 5 eggs
• 1.75 cups sugar
• 1 tablespoon good vanilla extract
• zest of lemon
• 1/2 +2 tbsp cups plain greek yogurt, I used 0%
• 2 teaspoons baking powder
• 2 cups All-purpose flour
• 1/2 cup butter, melted
• 1/4 teaspoon salt
• Once the batter is split
• 4 tablespoons hibiscus powder, made from approx. 3 tbsp dried
• juice of 1 meyer lemon

1. turn oven on to 350 degrees F. Butter and flour a loaf pan.
2. In a stand-up mixer, mix eggs with sugar until light yellow and slightly frothy. Add the lemon zest, vanilla, and yogurt, while still mixing to incorporate into the batter.
3. Add the dry ingredients ( flour, salt, and baking powder) to the mixer, mixing very slowly, only until flour is mixed in.
4. Add the melted butter and mix until a smooth, consistent cake batter.
5. Now, separate half of the batter into another bowl. It does not matter which half goes where, nor does it need to be exact.
6. Lemon batter: add the freshly squeeze lemon juice, and stir in.
7. Hibiscus batter: stir in the freshly ground hibiscus powder into the other half of the batter.
8. Place pan in the oven and bake for approximately 70 minutes. Start checking the oven after 50 minutes, and check every 5-7 minutes, until a toothpick, knife, or cake tester comes out clean.

batter, eggs, sugar, vanilla, zest of lemon, greek yogurt, baking powder, allpurpose, butter, salt, batter, hibiscus powder, lemon

Taken from food52.com/recipes/34288-hibiscus-and-lemon-swirl-loaf-cake (may not work)