It’s one of the simple pleasures of life; a thick slice of lemon cake and a cup of tea, don’t you agree? This lemon blackberry loaf cake is light, it’s airy and very simple to make. One more good thing is, as if you needed another one, that you can make a different cake each time by changing the fruits or adding nuts and stuff :):)
I love it for breakfast with a cup of coffee as I’m not very much of a tea person. But feel free to enjoy it any time of the day or at any occasion like afternoon teas, picnics and so on.
LEMON & BLACKBERRY LOAF CAKE
Prep time
Cook time
Total time
Author: HATIBON
Recipe type: Cakes
Serves: 6-8 people
Ingredients
- 1½ cup flour (210 gr)
- 1 cup sugar (200 gr)
- 1 cup yogurt (240 gr)
- 4 eggs
- ½ cup olive oil (120 ml)
- ¼ cup lemon juice (60 ml)
- 2 tsp baking powder
- grated zest of a lemon
- ¼ tsp salt
- 1 tsp vanilla extract
- 1 cup blackberries (fresh or frozen)
Instructions
- Preheat the oven to 350 F (180 C) and line your tin with baking parchment.
- Mix the dry ingredients and pass through a fine sieve.
- Using an electric whisk or the stand mixer, whisk together the sugar and the eggs. Add one egg at a time and whisk well after each addition.
- Add the yogurt, vanilla extract, lemon juice and zest. Whisk well.
- Pour in the olive oil and continue whisking o medium speed for five minutes.
- Add in the dry ingredients in two or three parts and mix using a spatula or a wooden spoon.
- Gently fold in the blackberries and pour batter into the prepared tin.
- Bake in the middle of a preheated oven for about 60 minutes.
- Insert a knife in the middle to make sure that it's cooked and let cool for 10-15 minutes in the tin.
- Turn out onto a wire rack and serve once completely cooled.
Notes
If using frozen berries use them without defrosting.
Try different versions using blueberries or sour cherries.
Try different versions using blueberries or sour cherries.
Recipe adapted from culinaryhill.com