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Berry Lemon Loaf Cake
Boulangerie

Berry Lemon Loaf Cake

1 h 15Pour 10Nutri-Score D€€
par @iko.bakes1 import0 fois cuisinée
Adapter cette recette

ce qu’il vous faut

Ingrédients

10 personnes
  • sugarÉpicerie180 g
  • lemon zest (finely grated (2 tsp))Fruits et légumes2 morceaux
  • unsalted butter (softened)Produits laitiers110 g
  • vegetable oilÉpicerie30 ml
  • eggs (at room temperature)Produits laitiers2 morceaux
  • lemon juice (freshly squeezed)Fruits et légumes30 ml
  • berries (fresh or frozen)Fruits et légumes80 g
  • all-purpose flourCéréales185 g
  • baking powder (1 tsp)Épicerie4 g
  • salt (a pinch)Épices1 g
  • milkProduits laitiers120 ml
  • icing sugar (sifted)Épicerie100 g
  • vanilla paste (1 tsp)Épicerie5 ml
  • mint (fresh leaves, for garnish)Fruits et légumes4 g

par portion

Nutrition

236kcal

Glucides
30 g
Protéines
3 g
Lipides
12 g
Adapter les ustensiles

ce que vous utiliserez

Ustensiles

  • Moule à cake
  • Saladier ×2
  • Fouet
  • Râpe
  • Four
  • Grille de refroidissement

pas à pas

Préparation

  1. Prepare the pan and oven

    • Preheat the oven to 175 °C.
    • Grease and line the loaf pan with baking paper.
    Étape 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.
    Étape 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.
    Étape 3

  4. Beat in the eggs

    • Add the eggs one at a time, beating well after each addition.
    • Mix in the lemon juice.
    Étape 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.
    Étape 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.
    Étape 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.
    Étape 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.
    Étape 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.
    Étape 9
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