Name: LEMON YOGURT LOAF (blueberries)
Prep time: 15 min
Cook time: PT-472668H13M53S
Total time: 1 h 10 min
Cuisine: Italian/ French
Ingredients: Nonstick vegetable oil spray; 2 cups all-purpose flour; 3 teaspoons baking powder; 3/4 teaspoon kosher salt; 1 1/4 cup sugar; 1 1/2 tablespoon finely grated lemon zest; 1 cup whole-milk French (or Greek) yogurt; 1/2 cup vegetable oil or butter; 2 large eggs; 1/2 teaspoon vanilla extract; 1 1/2 teaspoons lemon extract; Optional- 1 1/2 C blueberries

Ingredients

Units Scale

Nonstick vegetable oil spray
2 cups all-purpose flour
3 teaspoons baking powder
3/4 teaspoon kosher salt
1 1/4 cup sugar
1 1/2 tablespoon finely grated lemon zest
1 cup whole-milk French (or Greek) yogurt
1/2 cup vegetable oil or butter
2 large eggs
1/2 teaspoon vanilla extract
1 1/2 teaspoons lemon extract
Optional- 1 1/2 C blueberries

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Instructions

1. Preheat oven to 350°. Coat loaf pan (9x5x3 inches, 8 cup) with vegetable oil spray. Dust with flour; tap out excess.
2. Whisk flour, baking powder, and kosher salt in a medium bowl.
3. Using your fingers, rub sugar with lemon zest in a large bowl until incorporated. Add eggs. With a mixer, mix until very foamy and pale yellow, a few minutes.
4. Add yogurt, lemon, and vanilla extract whisk to blend.
5. Fold in dry ingredients just to blend.
6. Add oil in last and mix until smooth and combined, about 1 minute on low speed.
7. If adding blueberries toss and fold in now
8. Pour batter into prepared loaf pan; smooth top. Bake until top of cake is golden brown and a tester inserted into center comes out clean, 55–60 minutes.
9. Let cake cool in pan on a wire rack for 15 minutes. Invert onto rack; let cool an additional 15. Enjoy!

Notes

Author: Elena
Prep Time: 15
Cook Time: 55-60
Category: Sweet/ Dessert
Method: Italian
Cuisine: Italian/ French

Keywords: cake, lemon, yogurt, lemon loaf cake, dessert, French, Italian