Zesty Delight: Lemon Blackberry Loaf Cake Recipe
Indulge in a burst of tangy sweetness with our irresistible Lemon Blackberry Loaf Cake recipe! This delightful treat is the perfect harmony of vibrant lemon zest and juicy blackberries, baked into a moist and tender loaf that's sure to brighten any occasion.
Lemon Blackberry loaf cake is one of the best tea cakes you will ever come across.The lemony fragrance & bite of blackberry makes each bite so heavenly. It is such a fresh & moist cake that you are going to fall in love with it.
Whether you're hosting a brunch with friends or simply craving a delicious homemade dessert, this easy-to-follow recipe will become your go-to favorite. Prepare to impress with every slice as you savor the delightful flavors of summer. Dive into this delightful concoction today and let your taste buds dance with joy!
Serve Lemon Blackberry Loaf Cake at tea time with a scoop of Coffee Ice Cream or Eggless Orange and Apple Ice Cream
If you are looking for loaf cake recipes, here are some:
20 M
30 M
50 M
4 Servings
Ingredients
- 250 gram All Purpose Flour (Maida)
- 1 teaspoon Baking powder
- 1/2 teaspoon Baking soda
- 125 grams Butter (Salted) , at room temperature
- 125 grams Sugar
- 2 Whole Eggs
- 1 Lemon , Zest
- 2 tablespoons Lemon juice
- 1 teaspoon Vanilla Extract
- 100 ml Milk
- 1/2 cup Dried Blackberries
How to make Zesty Delight: Lemon Blackberry Loaf Cake Recipe
To begin making Lemon Blackberry Loaf Cake, preheat oven at 180 degrees.
Grease your baking tin/ load tin with cooking spray & dust some flour.
Sieve flour, baking soda and baking powder together and set aside to be used later.
Next, in a separate bowl beat butter and sugar until it gets light and fluffy.
Take another bowl and whisk milk and eggs until combined.
Now, add the flour mix little by little to the butter+sugar mix. Next, keep adding the milk+eggs mixture little by little too, so that that it forms a batter.
Your batter should be smooth.Do not use a mixer when mixing, use a spatula instead.
Add the lemon juice, lemon zest and vanilla essence to the batter.
Mix to combine. Gently fold in the dried blackberries.
Pour the batter into your prepared tin and bake for 30 to 35 minutes or until just golden on the top. Insert a toothpick and if it comes out clean then your cake is ready.
Serve Lemon Blackberry Loaf Cake at tea time with a scoop of Coffee Ice Cream or Eggless Orange and Apple Ice Cream
