Best Lemon Berry Loaf with Yogurt is soft, dense, and bursting with juicy berries. The lemon icing, optional but recommended, makes it tart and sweet at the same time. A delightful anytime cake that is also easy to make.
When it comes to what kind of sweets I like to bake and eat, this type of simple baked goods are on top of my preferences.
Best Lemon Berry Loaf with Yogurt
I find the combination of citrus fruit and berries to be the best combination ever. So fresh, sweet, tart, and juicy.
Here are the ingredients you would need to make this delicious loaf cake:
- all-purpose flour
- baking powder
- fine sea salt
- plain whole-milk yogurt or Greek yogurt
- lemon zest
- vanilla extract
- vegetable oil
- mixed berries
- Preheat the oven to 350°F. Grease a 9 by 5 or 9 by 6 inch loaf pan. Line the bottom with parchment paper going up the sides.
- Sift together 1 and ½ cups flour, baking powder, and salt into a medium bowl.
- In a large bowl, whisk together the yogurt, sugar, eggs, lemon zest, vanilla, and oil. Slowly whisk the dry ingredients into the wet ingredients.
- Mix the berries with the remaining tablespoon of flour, and, with a spatula, fold them very gently into the batter.
- Pour the batter into the prepared pan and bake for about 50 minutes, or until a cake tester placed in the center of the loaf comes out clean.
Why it is the Best Lemon Berry Loaf
- The ingredients are basic and can be adjusted to your liking. Scroll down for the suggested substitutions.
- It is easy and quick to make. You do not need any fancy equipment, just a couple of bowls, a whisk, a spatula, and a loaf pan.
- It smells good, tastes amazing, and the texture is incredibly soft.
- It is a versatile cake that you can have either at brunch, snack, or dessert.
It is absolutely optional, but nonethless it gives the taste buds an additional level of interest, being delightfully sweet and tart at the same time.
- Whisk 2 tablespoons of lemon juice with a scant cup of powdered sugar. Add more lemon juice if too thick, or more icing sugar if too runny.
- Place the loaf on a rack over a sheet pan and let cool. Then with a small whisk, spoon, or fork, drizzle the icing on the top of the loaf.
The taste test
This Best Lemon Berry Loaf is super moist due to the yogurt and oil, dense and soft like a pound cake, and juicy from the berries. The lemon provides a delightful tartness that balances wonderfully the sweetness of the loaf. All in all, a symphony for the taste buds.
This loaf cake is very adaptable to what you have on hand.
- Use any type of berry you like. Here I used a combination of fresh blueberries and raspberries, but I've also made it with raspberries and Saskatoons. Frozen berries work as well.
- Use either Greek yogurt or plain whole-milk yogurt.
- Vegetable oil, coconut oil, or a light olive oil are interchangeable.
- Omit the icing, if you want to keep it lighter.