Blueberry Lemon Loaf Cake
Ingredients
The cake
-
1 ½
C.
all-purpose flour
-
2
tsp.
baking powder
-
½
tsp.
kosher salt
-
1
C.
plain whole-milk yogurt
-
1 ⅓
C.
sugar, divided
-
3
extra-large
eggs
-
2
tsp.
grated lemon zest
-
½
tsp.
pure vanilla extract
-
½
C.
vegetable oil
-
¾
C.
fresh blueberries
-
⅓
C.
freshly squeezed lemon juice
The glaze
-
1
C.
confectioners’ sugar
-
2
Tbs.
freshly squeezed lemon juice
Instructions
- Preheat the oven to 350°F and prepare a loaf pan.
- Sift the flour, baking powder, and salt together.
- In a separate bowl, whisk the yogurt, 1 cup of sugar, eggs, lemon zest, and vanilla.
- Combine the dry ingredients with the wet ingredients and fold in the oil and blueberries.
- Pour the batter into the prepared pan and bake for about 50 minutes.
- While the cake bakes, dissolve the remaining lemon juice and sugar in a small pan.
- Allow the cake to cool in the pan for 10 minutes, then pour the lemon-sugar mixture over it.
- Prepare the glaze by mixing confectioners’ sugar and lemon juice, then pour it over the cooled cake.
- Slice and serve.
Nutrition Facts (estimated)
Servings
8
Calories
250
Total fat
8g
Total carbohydrates
40g
Total protein
4g
Sodium
200mg
Cholesterol
70mg
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