LEMON & BLACKBERRY LOAF CAKE
 
Prep time
Cook time
Total time
 
Author:
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
  1. Preheat the oven to 350 F (180 C) and line your tin with baking parchment.
  2. Mix the dry ingredients and pass through a fine sieve.
  3. 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.
  4. Add the yogurt, vanilla extract, lemon juice and zest. Whisk well.
  5. Pour in the olive oil and continue whisking o medium speed for five minutes.
  6. Add in the dry ingredients in two or three parts and mix using a spatula or a wooden spoon.
  7. Gently fold in the blackberries and pour batter into the prepared tin.
  8. Bake in the middle of a preheated oven for about 60 minutes.
  9. Insert a knife in the middle to make sure that it's cooked and let cool for 10-15 minutes in the tin.
  10. 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.
Recipe by HatiBon English at https://www.hatibon.com/blog/2016/10/lemon-blackberry-loaf-cake/