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Berry Lemon Loaf Cake
Panadería

Berry Lemon Loaf Cake

1 h 15 minPara 10Nutri-Score D€€
de @iko.bakes2 importaciones0 veces cocinadas
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lo que necesita

Ingredientes

10 personas
  • sugarDespensa180 g
  • lemon zest (finely grated (2 tsp))Frutas y verduras2 piezas
  • unsalted butter (softened)Lácteos110 g
  • vegetable oilDespensa30 ml
  • eggs (at room temperature)Lácteos2 piezas
  • lemon juice (freshly squeezed)Frutas y verduras30 ml
  • berries (fresh or frozen)Frutas y verduras80 g
  • all-purpose flourCereales185 g
  • baking powder (1 tsp)Despensa4 g
  • salt (a pinch)Especias1 g
  • milkLácteos120 ml
  • icing sugar (sifted)Despensa100 g
  • vanilla paste (1 tsp)Despensa5 ml
  • mint (fresh leaves, for garnish)Frutas y verduras4 g

por ración

Nutrición

236kcal

Carbohidratos
30 g
Proteínas
3 g
Grasas
12 g
Adaptar utensilios

lo que usará

Utensilios

  • Molde rectangular
  • Bol ×2
  • Varillas
  • Rallador
  • Horno
  • Rejilla de enfriamiento

paso a paso

Preparación

  1. Prepare the pan and oven

    • Preheat the oven to 175 °C.
    • Grease and line the loaf pan with baking paper.
    Paso 1

  2. Rub the sugar with the lemon zest

    • Combine the sugar and lemon zest in a bowl.
    • Rub together with your fingertips until fragrant and sandy.
    Paso 2

  3. Cream the butter and sugar

    • Add the softened butter to the lemon sugar and beat until pale and fluffy.
    • Pour in the vegetable oil and beat again until fully incorporated.
    Paso 3

  4. Beat in the eggs

    • Add the eggs one at a time, beating well after each addition.
    • Mix in the lemon juice.
    Paso 4

  5. Make the batter

    • Whisk the flour, baking powder and salt together in a separate bowl.
    • Fold the dry ingredients into the wet mixture alternately with the milk, until just combined.
    • Gently fold in the berries.
    Paso 5

  6. Bake the loaf

    • Pour the batter into the prepared loaf pan and smooth the top.
    • Bake until golden and a skewer inserted in the centre comes out clean.
    Paso 6

  7. Cool the cake

    • Leave the loaf in the pan for a few minutes.
    • Turn out onto a cooling rack and let cool completely.
    Paso 7

  8. Make the lemon glaze

    • Whisk the icing sugar with the lemon juice and vanilla paste until smooth.
    • Stir in a little lemon zest.
    Paso 8

  9. Glaze and garnish

    • Spoon the glaze over the cooled loaf, letting it drip down the sides.
    • Top with berries and fresh mint leaves.
    Paso 9
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