Lemon Berry Loaf

12 ingredients
6 steps

Ingredients

  • 1-1/2 cup All Purpose Flour, Plus 1 Tablespoon To Toss The Berries
  • 2 teaspoons Baking Powder
  • 1/2 teaspoons Kosher Salt
  • 1 cup Whole Milk Or Greek Yogurt
  • 1 cup Sugar
  • 3 Large Eggs
  • 2 teaspoons Grated Lemon Zest (approximately 2 Lemons)
  • 1/2 teaspoons Pure Vanilla Extract
  • 1/2 cups Coconut Oil Or Vegetable Oil
  • 1-1/2 cup Berries, Fresh Or Frozen
  • 2 Tablespoons Lemon Juice
  • 1 cup Powdered Sugar

Directions

  1. 1
    1. Preheat oven to 350°F. Grease a 9 by 6 inch loaf pan. Line bottom with parchment paper. Grease and flour the pan.
  2. 2
    2. Sift together 1 1/2 cups flour, baking powder and salt into a medium bowl.
  3. 3
    3. In another bowl, whisk together yogurt, sugar, the eggs, lemon zest, vanilla and oil. Slowly whisk dry ingredients into wet ingredients.
  4. 4
    4. Mix berries with remaining tablespoon of flour, and fold very gently into batter. Pour batter into prepared pan and bake for about 50 minutes, or until a cake tester placed in the center of the loaf comes out clean.
  5. 5
    5. Meanwhile, whisk lemon juice with powdered sugar. Set aside.
  6. 6
    6. When cake is done, allow to cool in the pan for 10 minutes before flipping onto a cooling rack. Carefully place on a baking rack over a sheet pan. While cake is still warm, pour lemon-sugar mixture over cake and allow it to soak in. Cool.

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