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)