Lemon-Blueberry Yogurt Loaf Cake

Lemon-Blueberry Yogurt Loaf Cake

from foodandwine.com
Dessert
210 min
8 servings
508 kcal / serving

This lemon-blueberry loaf cake is made with whole-milk yogurt and coconut oil to keep it moist, light, and rich all at the same time.

Ingredients

  • ¾ cuprefined coconut oil, melted and cooled slightly, plus more for greasing
  • 2 cupsall-purpose flour
  • 1 ¼ teaspoonsbaking powder
  • ½ teaspoonbaking soda
  • kosher salt
  • 1 cupgranulated sugar
  • 3 largeeggs
  • 1 ¼ cupswhole-milk greek yogurt
  • 2 tablespoonsfinely grated lemon zest
  • ¾ teaspoonpure vanilla extract
  • ¼ cupplus 2 tablespoons fresh lemon juice
  • 1 cupblueberries
  • ¾ cupconfectioners’ sugar

Directions

  1. 1

    Preheat the oven to 350°F. Grease a 8.5-by-4.5-inch metal loaf pan and line with parchment paper, allowing at least 2 inches of overhang on the 2 long sides.

  2. 2

    Whisk the flour with the baking powder, baking soda and 3/4 teaspoon salt in a medium bowl. Using a hand mixer, beat coconut oil and granulated sugar at medium speed in a large bowl until very smooth, about 1 minute. Beat in the eggs, 1 at a time, then beat in the yogurt, lemon zest, vanilla, and 1/4 cup lemon juice. Scrape down the side and bottom of the bowl, then beat in the dry ingredients in 3 additions until just incorporated. Using a rubber spatula, fold in the blueberries.

  3. 3

    Scrape the batter into the prepared pan and spread in an even layer. Bake until a cake tester inserted in the center of the cake comes out clean, about 1 hour and 15 minutes. Transfer the pan to a rack and let the cake cool completely, about 1 hour.

  4. 4

    Whisk the confectioners’ sugar with the remaining 2 tablespoons lemon juice and a pinch of salt in a small bowl. Using the overhanging parchment paper, lift the cake out of the pan. Drizzle the glaze over the top and let stand until set, about 15 minutes. Cut into slices and serve.