Ingredients
The following ingredients have 10 Servings
- 1 1/2 cups (190 g) all-purpose flour + 1 tablespoon (10 grams) to toss the berries
- 2 teaspoons (10 g) baking powder
- 1/2 teaspoon fine sea salt
- 1 cup (230 g) plain whole-milk yogurt or Greek yogurt
- 1 cup plus (200 g) sugar
- 3 large eggs
- 2 teaspoons grated lemon zest (approximately 2 lemons)
- 1/2 teaspoon pure vanilla extract
- 1/2 cup (120 ml) vegetable oil (or light olive oil, or coconut oil)
- 1 1/2 cups (about 250 g) mixed berries, fresh or frozen
- a scant 1 cup of powdered sugar
- 2 tablespoons lemon juice
Instruction
- Preheat the oven to 350°F. Grease a 9 by 6 inch loaf pan. Line the bottom with parchment paper going up the sides so it will be easier to lift out.
- Sift together 1 and 1/2 cups flour, baking powder, and salt into a medium bowl.
- In a large bowl, whisk together the yogurt, sugar, eggs, lemon zest, vanilla, and oil. Slowly whisk the dry ingredients into the wet ingredients.
- Mix the berries with the remaining tablespoon of flour, and, with a spatula, fold them very gently into the batter.
- Pour the batter into the prepared pan and bake for about 50 minutes, or until a cake tester placed in the center of the loaf comes out clean.
- For the icing: whisk the 2 tablespoons of lemon juice with the cup of powdered sugar. Adjust if too thick or too runny. Set aside.
- When the cake is done, allow it to cool in the pan for 5-10 minutes before placing it on a rack over a sheet pan. Let cool.
- With a small whisk, or fork, drizzle the icing on the top of the loaf .
