Ingredients:
Cake:
- 3 c. all-purpose flour
- 3 tbsp grated lemon zest
- 2 tsp baking powder
- 2 tsp vanilla
- 1/4 tsp kosher salt
- 4 large eggs + 1 egg yolk
- 2 c. sugar
- 1/2 cup vanilla soy milk
- 1 c. Teaoli Eureka Lemon EVOO
- 1/2 c. sour cream
- 2 c. fresh blueberries
Lemon Glaze:
- 1 c. powdered sugar
- 1/3 c. Teaoli Eureka Lemon EVOO
- 3 tbsp water
Directions:
Preheat oven to 350. Grease and flour two loaf pans. Mix together flour, baking powder and salt in a large bowl, then set aside. In the bowl of a stand mixer, use the whisk attachment to beat the sugar, lemon EVOO, lemon zest and vanilla on high speed. Add the eggs one at a time, them beat for 3-5 minutes until mixture is thick and pale yellow. in a small bowl, combine the soy milk and sour cream, then stop the mixer to pour in half the soy milk mixture. Beat until blended. Next, add in half the flour mixture and beat well. Finally, add in the remainder of the milk and flour mixtures and combine well before folding in the blueberries. Divide batter evenly between the two loaf pans. Bake for 50-60 minutes, or until a toothpick comes out clean. Cool in the pans for 10 minutes before removing onto a wire rack.
To prepare the glaze: Combine all three ingredients in a medium bowl. If mixture is too runny, add more powdered sugar. Drizzle over loaves while they are still warm.