Submitted by Lisa | SALTOPIA Product: Lemon Cheesecake Sugar: ZEST FOR LIFE
I made this cake for a summer brunch and it disappeared in minutes! The SALTOPIA ZEST FOR LIFE lemon cheesecake infused sugar adds this incredible bright, creamy citrus note that makes the whole cake taste like a lemon cheesecake in loaf form. The blueberries are the perfect pop of color and flavor.
Prep Time: 15 minutes | Cook Time: 55 minutes
Ingredients
- 1½ cups all-purpose flour
- 1 cup SALTOPIA ZEST FOR LIFE Lemon Cheesecake Sugar
- 2 tsp baking powder
- ¼ tsp salt
- 2 large eggs
- 1 cup sour cream
- ½ cup neutral oil (vegetable or avocado)
- 1 tsp vanilla extract
- Zest of 1 lemon
- 1 cup fresh blueberries (tossed in 1 tbsp flour to prevent sinking)
- Powdered sugar for dusting (optional)
Instructions
- Preheat oven to 350°F. Grease a 9x5 loaf pan and line with parchment paper.
- In a large bowl, whisk together flour, SALTOPIA ZEST FOR LIFE sugar, baking powder, and salt.
- In a separate bowl, whisk eggs, sour cream, oil, vanilla, and lemon zest until smooth.
- Fold the wet ingredients into the dry ingredients until just combined — do not overmix.
- Gently fold in the flour-coated blueberries.
- Pour batter into the prepared pan and smooth the top.
- Bake for 50–55 minutes, or until a toothpick inserted in the center comes out clean.
- Cool in the pan for 10 minutes, then transfer to a wire rack. Dust with powdered sugar if desired. 🍋
💡 Pro Tip: The SALTOPIA ZEST FOR LIFE sugar does double duty here — it sweetens AND flavors the cake, so no extra lemon extract needed. Let the sugar shine!
