Lemon Loaf Cake with Blueberry Reduction

Recipe: Lemon Loaf Cake with a Blueberry Reduction Sauce


  • 1 1/2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/4 teaspoon kosher salt
  • 1/2 teaspoon pure vanilla extract
  • 1/2 cup vegetable oil
  • 1 cup plain yogurt
  • 1  cup sugar
  • 3 extra-large eggs
  • 2 Tbs. grated lemon zest

For the clear glaze

  • 1/3 cup sugar
  • 1/3  freshly squeezed lemon juice

For the white glaze:

  • 1/4 cup confectioners’ sugar
  • 3 Tbs. fresh lemon juice

For the blueberry reduction:

  • 2 pints of fresh blueberries washed and stems removed
  • 1 cup sugar
  • 1 1/2 tsp pure vanilla extract
  • 1 Tbs. fresh lemon juice
  • 1 cup water







Preheat the oven to 350 degrees F.

Grease a loaf pan.

In a medium bowl sift the flour, baking powder, and salt. Use a whisk to incorporate the ingredients together. In a large bowl, add the yogurt, 1 cup sugar, eggs, lemon zest, and vanilla and whisk together to combine. Slowly whisk the dry ingredients into the wet ingredients and using a rubber spatula, fold the vegetable oil into the batter, and make sure it is fully mixed in.

Pour the batter into the greased pan and bake for 45-50 minutes. Set on a wire rack to cool for about 15 minutes.

Make another mixture by adding the 1/3 cup lemon juice and remaining 1/3 cup of sugar in a small pan and dissolve the sugar until it is clear and set to the side.

When the loaf is cooled enough to touch remove the loaf from the pan and place on wire rack and pour the glaze on top to allow it to soak into the loaf.

When the loaf is fully cooled prepare the glaze by mixing together the 1 ¼ cup confectioners’ sugar and the 3 Tbs. of lemon juice and drizzle over the cake.

If desired to make a real treat prepare the blueberry reduction by adding the blueberries, sugar, vanilla, water and lemon juice in a saucepan. Bring it to a boil and reduce for about 15 minutes stirring occasionally. After about 15 minutes the sauce will begin to thicken, turn off the heat and run the mixture through a fine sieve. Keep refrigerated but serve at room temperature.

Prep & Cooking time (duration): 90 min

Meal type: dessert

Recipe adapted from the Barefoot Contessa   http://www.barefootcontessa.com/

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Recipe by yumm yumm yumm.
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