Lemon and blackberry loaf cake

Name: Lemon and blackberry loaf cake
Ingredients: 100 g butter; 150 g sugar; 3 eggs; 1/8 teaspoon salt; 30 ml lemon juice; 1 medium lemon (zest); 200 g flour; 1 teaspoon baking powder; 320 g blackberries; 1 tablespoon butter; 10 teaspoons icing sugar; 20 ml lemon juice

Dessert - Lemon and blackberry loaf cake by Victoria L. - Recipia

Lemon and blackberry loaf cake has a tender crumb, tart berries between layers of batter and a thin lemon glaze. I knew lemon and blueberries went wonderfully together, but I used frozen blackberries here, the ones that were already in the freezer. I prefer them whole, not crushed, when I add them to the batter. Prep: 20 minutes. Cook: 40 minutes. Rest: 45 minutes. Total time: 105 minutes. Servings: 8. Approximately 330 kcal and 6 g protein per serving.

Ingredients

For the loaf

100 g butter
150 g sugar
3 eggs
1/8 teaspoon salt
30 ml lemon juice
1 medium lemon (zest)
200 g flour
1 teaspoon baking powder
320 g blackberries
1 tablespoon butter

For the glaze

10 teaspoons icing sugar
20 ml lemon juice

Preparation

1. Heat the oven to 170°C. Grease a 30 × 11 cm loaf tin with 1 tablespoon of butter. 2. Beat the eggs with 1/8 teaspoon of salt and the sugar until the mixture lightens in colour. 3. Pour in the melted butter, then add the zest and 30 ml of lemon juice, beating after each addition. 4. Mix the flour with the baking powder and fold it in with a spatula, without overmixing. 5. Put half the batter in the tin, add half the blackberries, then add the remaining batter and blackberries. Bake for about 40 minutes, until a toothpick inserted in the centre comes out clean. 6. Leave the loaf to cool for 30 minutes, then turn it out onto a serving plate. 7. Mix the icing sugar with 20 ml of lemon juice and spoon the glaze over the loaf. Leave it to set for 15 minutes before slicing.

Notes

The 30 × 11 cm tin makes a taller loaf. In a wider tin, check it before the 40-minute mark. Frozen blackberries go straight into the batter, while fresh ones should be whole and thoroughly dried after rinsing. Sometimes the berries leave purple streaks in the crumb. The loaf keeps in the fridge for up to 3 days. You can replace the blackberries with raspberries or blueberries, fresh or frozen. Contains gluten, dairy and eggs; serve with black tea.