Lemon Berry Loaf

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5 from 2 reviews


  • 1 1/2 cups (190 g) all-purpose flour + 1 tablespoon (10 grams) to toss the berries
  • 2 teaspoons (10 g) baking powder
  • 1/2 teaspoon fine sea salt
  • 1 cup (230 g) plain whole-milk yogurt or Greek yogurt
  • 1 cup plus (200 g) sugar
  • 3 large eggs
  • 2 teaspoons grated lemon zest (approximately 2 lemons)
  • 1/2 teaspoon pure vanilla extract
  • 1/2 cup (120 ml) vegetable oil (or light olive oil, or coconut oil)
  • 1 1/2 cups (about 250 g) mixed berries, fresh or frozen

For the icing

  • a scant 1 cup of powdered sugar
  • 2 tablespoons lemon juice


  1. Preheat the oven to 350°F. Grease a 9 by 6 inch loaf pan. Line the bottom with parchment paper going up the sides so it will be easier to lift out.
  2. Sift together 1 and 1/2 cups flour, baking powder, and salt into a medium bowl.
  3. In a large bowl, whisk together the yogurt, sugar, eggs, lemon zest, vanilla, and oil. Slowly whisk the dry ingredients into the wet ingredients.
  4. Mix the berries with the remaining tablespoon of flour, and, with a spatula, fold them very gently into the batter.
  5. 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.
  6. For the icing: whisk the 2 tablespoons of lemon juice with the cup of powdered sugar. Adjust if too thick or too runny. Set aside.
  7. When the cake is done, allow it to cool in the pan for 5-10 minutes before placing it on a rack over a sheet pan. Let cool.
  8. With a small whisk, or fork, drizzle the icing on the top of the loaf .


I usually use a combination of fresh blueberries and raspberries, but any berry should work: strawberries, Saskatoons, haskaps, or whatever you like or have on hand.

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