Mini Cake Loaves with Bluebberies and Iced Lemon

Mini Cake Loaves with Blueberries and Iced Lemon

Mini Cake Loaves with Bluebberies and Iced Lemon (1)

Last year I was in a city break with my husband , then just fiance 🙂 in Rome. Oh, how I love Rome with the Colosseum and the ancient ruins, the culture and don’t forget the amazing Italian food . In one of our walks I’ve found a cute little store with all sorts of cute and interesting kitchen stuff and I’ve bought many lovely things, among witch  this 2 little cute pans for loaves.

I’ve held them  to much on a shelf until I’ve found this amazing Mini Cake Loaves with Blueberries and Iced Lemon recipe on Julie’s site wright before Christmas. You should check her beautiful site, is full of interesting recipes . I’ve twitched it a little beat by adding also some blueberries, as they are my favorite and  the combination  between  blueberries and the lemon iced on top of them is just perfect and yummy ! 🙂

I’ve made this for my office , and my colleagues loved it and everybody asked me t make it again as soon as possible …they are still waiting :)…maybe for Easter I will make them a little surprise 

Also , the  coconut oil and Greek yogurt gives them a dense and creamy texture that is just heavenly .  And the blueberries mix  perfectly with the sweet and sour from the lemon . This sticky and light blueberry and lemon loaves are so easy to make and sooo sooo good !

You can make them in a normal cake form/pan, don’t need to have this little cute pans.

Mini Cake Loaves with Bluebberies and Iced Lemon (5)

INGREDIENTS :

  • 112 ml coconut oil (in liquid form)
  • 280 gr sugar
  • 3 eggs
  • 75 ml  Greek yogurt
  • 2 teaspoons lemon zest
  • 2 tablespoons fresh lemon juice
  • 210 gr flour
  • 150 gr blueberries
  • 1/2 teaspoon salt
  • 1/4 teaspoon baking soda

FOR THE ICING:

  • 200 gr  powdered sugar
  • 2 teaspoons fresh lemon juice

Mini Cake Loaves with Bluebberies and Iced Lemon (5)

DIRECTIONS:

  1. Preheat oven to 165 C.
  2. In a bowl cream together coconut oil and sugar on medium speed. Add eggs one at a time, mixing on low speed in between.
  3. Add yogurt, lemon zest, and lemon juice and mix.
  4. In a separate bowl, whisk together flour, salt, baking soda. Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just incorporated.
  5. Divide the batter evenly between three greased mini loaf pans or in one normal pan.
  6. Bake for about 40 minutes, checking them to see if they are done by inserting a toothpick into the center of the loaf. You know the toothpick test , I’m sure ! 🙂
  7. Remove the pound cake loaves from oven and let the cool in the pan for 10 minutes. Then remove loaves from the baking pans, and allow to cool on a wire rack while you make the icing.
  8. Whisk the  powder sugar with the fresh lemon juice  together until smooth. You want it to be almost as thick as toothpaste. I’ve also added 2-3 drops of white America Color to be a more brighter white, but this is not  mandatory
  9. Spread it over the slightly warm loaves and allow it to drip over the sides. The icing will harden within 10 minutes.

Enjoy !

Mini Cake Loaves with Bluebberies and Iced Lemon (3)

 

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