A delightful Lemon Loaf Cake — And quick and easy as well. Using lemon zest and a quick squeeze of lemon juice — Just the right balance of lemon and sweetness. Delicious and pleasing — With or without blueberries. Perfect for breakfast, tea- time, or a simple dessert with a dollop of mascarpone or whipped cream. Adapted from BonAppetit. Note: I’ve been using only 3/4 cup sugar.
Ingredients / Prep:
1-1/2 cups all-purpose flour, plus more for dusting
2 tsp. baking powder
1/2 tsp. kosher salt
1 cup sugar
1 tbsp. finely grated lemon zest
2 large eggs
1/2 cup vegetable oil (NOT Canola oil)
3/4 cup whole-milk Greek yogurt
1 tbsp. fresh lemon juice
1/2 tsp. vanilla extract
Instructions / Assembly:
Preheat oven to 350°. Coat pan with butter or vegetable oil spray. Dust with flour; tap out excess.
mix together DRY ingredients — 1-1/2 cups flour, baking powder, and kosher salt in a medium bowl — Set aside.
Using your fingers, rub lemon zest into sugar in a smaller bowl until sugar is moist — Set aside. In a larger bowl whisk eggs till well mixed — Whisk in oil, then yogurt, lemon juice and vanilla. Whisk in sugar/lemon zest till well blended. With a spoon or spatula, fold in dry ingredients just to blend.
Pour batter into prepared pan; smooth top. Bake until top of cake is golden brown and a tester inserted into center comes out clean, 50–55 minutes. Let cake cool in pan on a wire rack for 15 minutes. Invert onto rack; let cool completely.
Note: If adding blueberries — Pour HALF of batter into prepared pan (as a ‘cushion’). Then add 1/2 cup blueberries to remaining batter; mix gently. Pour remainder into pan.
Note: Can be made 3 days ahead. Store airtight at room temperature.