When you live in Seattle, winter and sun don’t mix.
You rarely see it and when you do people flock to the outdoors and you think it was a national holiday. So you either have to go to the sun (lots and lots of Mexico and Tropical Vacations), have an artificial sun source (like a SAD lamp), or bring the sun to you in food form. And nothing says sun like citrus…specifically lemon. And nothing says I’m ready for you summer like this Lemon-Blueberry Yogurt Loaf Cake
If you have never had a yogurt cake you are missing out. Not only do you get an amazingly moist cake, but you get added protein by using Greek yogurt FTW.
To make the loaf cake:
Preheat oven to 350°F. Spray a (8 1/2x4 1/4") loaf pan with baking spray. Using your fingers, rub 1 cup sugar with 1 tablespoon finely grated lemon zest in a large bowl until sugar is moist.
In a large bowl, add the flour, baking powder, salt and lemon sugar.
Add the oil, Yoplait Greek Yogurt, eggs and vanilla extract.
Mix until the ingredients come together, but do not over mix.
In a small bowl, add 1 cup of the batter to 1/2 cup blueberry fruit spread and mix until fully combined.
Pour lemon batter into the loaf pan, followed by the blueberry layer. Then using a butter knife, swirl the blueberry batter into the lemon batter.
Bake for 50-55 minutes or a wooden skewer or knife inserted into center comes out clean. Let cake cool in pan on a wire rack for 15 minutes. Invert onto rack; let cool completely.
Whisk together the lemon juice and powdered sugar. Pour over cake and let the glaze set up. Store airtight at room temperature.
It’s officially spring, but don’t wait – spread the sunshine on your own, by making this yummy yogurt cake. Peabody loves ice hockey (she plays!) and all things baking! Check out her great stuff at her blog site Culinary Concoctions by Peabody and her Tablespoon profile.
Loaf cakes are easy to make and delicious. Also try these other varieties: