Anything made with lemon vanishes quickly around here. Jasmyn my 12-year-old made a lemon yogurt loaf cake over the weekend and by the next day it had vanished. I guess I understand why the triplets teachers laughingly tell me the boys are always raving about the food the eat at home, there is always something cooking.
½ cup sugar
4 tbsp lemon juice
1½ cup all-purpose flour
1 1/2 cup whole wheat flour
2 tsp baking powder
pinch of salt
2 drops of DoTerra lemon oil (optional)
1 cup coconut yogurt or greek yogurt
1 cup blueberries, fresh or frozen
1 cup coconut yogurt
1-2 tbsp lemon juice
1 drop of DoTerra lavender oil
1 drop of DoTerra lemon oil
1/4 cup oj
Preheat oven to 350F. Spray mini loaf tray with nonstick cooking spray or use a standard loaf pan also spraying it with a nonstick cooking spray.
In a large bowl combine sugar, eggs, lemon juice and melted butter. Whisk until creamy.
In a separate bowl sift together all dry ingredients, flour, baking powder and salt.
Fold dry ingredients into wet mixture alternating between the yogurt and flour until well combined. Gently fold in blueberries, don’t over mix.
Bake for 30-33 minutes or until tester comes out clean.
Once done baking remove from oven and let cool in pan 10 minutes. Transfer loaves to a wire rack to cool.
Make sure you have parchment paper under the wire rack so when you drizzle on the glaze it catches the drips and you won’t end up with a sticky counter.