Gifting food is hard. But when you have a friend who will eat anything I give her, it is easy. Rosa appreciates and loves all kinds of food. So, when her birthday comes around, I don't have to go far...just to my kitchen!
My sis encourages me to bake a favorite lemon cake she makes. I turn it into a loaf. The yogurt-based loaf has an intense lemon flavor with both zest and lemon juice. I add fresh blueberries to her recipe.
My gift is baked with love!
LEMON BLUEBERRY LOAF
Serves 3-4
1/2 cup Yogurt
1 scant cup sugar
3 Eggs
2 Lemons
1 1/2 cups AP Flour
2 teaspoons Baking Powder
1/2 teaspoon Kosher Salt
1/2 cup Vegetable Oil
1/2 cup fresh Blueberries
3/4 cup Confectioner's Sugar
Heat oven to 350F/175C.
Mix yogurt, sugar and eggs in a wide bowl.
Zest the lemons into the bowl. Keep lemons aside for syrup.
Add flour, baking powder and salt to bowl. Fold flour into the mix using a spatula.
Add oil to bowl. The oil will get incorporated into the batter as you lift and fold.
Add blueberries into batter, mixing them in gently.
Scrape batter into a buttered or oil sprayed loaf pan.
Thump the loaf pan a few times and bake for 55-65 minutes. Poke the center of the cake with a skewer. It should come out clean.
Invert loaf onto a wire rack. Cool for a few minutes.
Put confectioner's sugar into a bowl.
Juice the lemons into the sugar. Mix well.
Spoon all the syrup onto warm loaf.
Let the loaf cool for a few minutes before you cut into it.
Enjoy!
