I’ve been looking forward to peach and nectarine season here in Ontario Canada! So happy to be able to buy fresh and locally grown fruit. I was about to make a lemon loaf cake and since I had a few nectarines left, decided to dice them up and add into the batter. It turned out so delicious!!!
Lemon Nectarine Loaf Cake
- 2 cups white spelt flour
- 4 tsp baking powder
- 1/2 tsp salt
- 1 cup honey
- 1/2 cup olive oil
- 1/3 plain unsweetened coconut dairy free yogurt
- juice of 1 large lemon
- zest of 2 large lemons
- 2 tsp vanilla extract
- 2 – 3 nectarines, cut into small pieces
-Preheat oven to 350 F. Line a 30 cm loaf pan with parchment paper.
-In a large bowl, stir together flour, baking powder and salt.
-In a separate bowl whisk together, honey, oil, yogurt, lemon juice, zest and vanilla extract. Whisk into the dry ingredients until well combined, fold in the nectarine pieces.
-Fill the batter into the prepared loaf pan.
-Bake for 45 minutes or until tester inserted into centre of cake comes out clean.
-Optional: pour a lemon glaze onto the still warm cake. (I used lemon juice and icing sugar)
(Feel free to use plain Greek style yogurt instead of plant based)
Let me know if you give it a try!