Lemon-Blueberry Yogurt Loaf Cake

• 총 시간: 3 hours 30 minutes

재료

3/4 cup refined coconut oil, melted and cooled slightly, plus more for greasing

2 cups all-purpose flour

1 1/4 teaspoons baking powder

1/2 teaspoon baking soda

Kosher salt

1 cup granulated sugar

3 large eggs

1 1/4 cups whole-milk Greek yogurt

2 tablespoons finely grated lemon zest

3/4 teaspoon pure vanilla extract

1/4 cup plus 2 tablespoons fresh lemon juice

1 cup blueberries

3/4 cup confectioners’ sugar

방향

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.

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.

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.

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.

영양 정보

• 칼로리: 508 kcal
• 지방 전체: 24 g
• 포화 지방: 18 g
• 불포화 지방: 0 g
• 콜레스테롤: 74 mg
• 나트륨: 235 mg
• 탄수화물 전체: 64 g
• 식이섬유: 1 g
• 총 당류: 39 g
• 단백질: 9 g