Lemon Skyr Loaf Cake with Cherry Glaze and Granola

Lemon Skyr Loaf Cake with Cherry Glaze and Granola

Prep Time: 20 minutes

Cook Time: 45 - 55 minutes

Servings: 8 - 10 slices

Ingredients:

Lemon skyr loaf cake

• 1 cup (130g) + 1 tbsp all-purpose flour
• 1/2 cup (50g) almond flour (superfine preferred)
• 2 teaspoons baking powder
• 1/2 teaspoon kosher salt
• 3/4 cup (150g) granulated cane sugar
• 2 tablespoons lemon zest (from about 2 large lemons or 3 small ones)
• 3/4 cup (180g) plain whole-milk skyr (I use this one)
• 1/2 cup (120ml) mild olive oil
• 2 large eggs
• 2 tablespoons freshly squeezed lemon juice
• 1 tsp vanilla extract (or vanilla bean paste)
• ¼ tsp almond extract (optional)
• 1 cup frozen pitted cherries, cut into quarters

Tart cherry glaze

• 1 cup frozen pitted cherries
• 1/2 cup (60g) powdered sugar, sifted
• ½ cup cherry vanilla granola (I use this one- or sub your favorite granola)

Directions:

1. LEMON SKYR LOAF CAKE: Preheat the oven to 350°F (175°C). Grease and line an 8 x 4-inch loaf pan with parchment paper.
2. In a medium bowl, whisk together 1 cup all-purpose flour, almond flour, baking powder, and salt.
3. In a large bowl, rub the lemon zest into the sugar until very fragrant.
4. Add the skyr, olive oil, eggs, lemon juice, vanilla, and almond extract to the lemon sugar. Whisk until smooth.
5. Fold the dry ingredients into the wet mixture with a spatula, mixing just until combined. Do not overmix.
6. In a small bowl, toss together the quartered frozen cherries and 1 tbsp flour until the cherries are well coated.
7. Fold the cherries into the batter until evenly distributed.
8. Pour the batter into the prepared pan and smooth out the top. Bake for 45–55 minutes, until a toothpick inserted into the center comes out clean or with a few moist crumbs.
9. Cool the loaf in the pan for 10 minutes, then lift out and cool completely on a wire rack.
10. CHERRY GLAZE: Add the frozen cherries to a small pot over medium-low heat. Allow to defrost, stirring every now and then, and once the cherries are soft enough, lightly mash them to release more juices.
11. Once most of the juice has been released, strain the mixture to separate the juice from the cherry. Allow the juice to cool and reserve the cherry flesh.
12. In a small bowl, whisk the powdered sugar with 1 tbsp of the cherry juice. Add more juice, a few drops at a time, until you reach a thick but pourable consistency.
13. Once the loaf is fully cool, drizzle on the tart cherry glaze and sprinkle with the cherry vanilla granola. Let sit for 10-15 minutes before slicing.
14. Serve with more skyr and the leftover cherries from the cherry glaze.
15. Store the leftover loaf in the fridge in an airtight container or ziploc bag.