LEMON & BLACKBERRY LOAF CAKE
Total time
Author: HATIBON
Recipe type: Cakes
Serves: 6-8 people
- 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)
- 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.
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/
3.5.3208