Description
It is super moist, dense and juicy. Tart from the lemon juice and berries, sweet from the icing, a bit nutty from the coconut oil.
Ingredients
- 1-½ cup All Purpose Flour, Plus 1 Tablespoon To Toss The Berries
- 2 teaspoons Baking Powder
- ½ teaspoons Kosher Salt
- 1 cup Whole Milk Or Greek Yogurt
- 1 cup Sugar
- 3 Large Eggs
- 2 teaspoons Grated Lemon Zest (approximately 2 Lemons)
- ½ teaspoons Pure Vanilla Extract
- ½ cups Coconut Oil Or Vegetable Oil
- 1-½ cup Berries, Fresh Or Frozen
- 2 Tablespoons Lemon Juice
- 1 cup Powdered Sugar
Preparation
1. Preheat oven to 350°F. Grease a 9 by 6 inch loaf pan. Line bottom with parchment paper. Grease and flour the pan.
2. Sift together 1 1/2 cups flour, baking powder and salt into a medium bowl.
3. In another bowl, whisk together yogurt, sugar, the eggs, lemon zest, vanilla and oil. Slowly whisk dry ingredients into wet ingredients.
4. Mix berries with remaining tablespoon of flour, and fold very gently into batter. Pour batter into prepared pan and bake for about 50 minutes, or until a cake tester placed in the center of the loaf comes out clean.
5. Meanwhile, whisk lemon juice with powdered sugar. Set aside.
6. When cake is done, allow to cool in the pan for 10 minutes before flipping onto a cooling rack. Carefully place on a baking rack over a sheet pan. While cake is still warm, pour lemon-sugar mixture over cake and allow it to soak in. Cool.
