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Berry Lemon Loaf Cake
Bakery

Berry Lemon Loaf Cake

1 h 15 minServes 10Nutri-Score D€€
from @iko.bakes1 import0 cooked
Adapt this recipe

what you need

Ingredients

10 people
  • sugarPantry180 g
  • lemon zest (finely grated (2 tsp))Produce2 pieces
  • unsalted butter (softened)Dairy110 g
  • vegetable oilPantry30 ml
  • eggs (at room temperature)Dairy2 pieces
  • lemon juice (freshly squeezed)Produce30 ml
  • berries (fresh or frozen)Produce80 g
  • all-purpose flourGrains185 g
  • baking powder (1 tsp)Pantry4 g
  • salt (a pinch)Spices1 g
  • milkDairy120 ml
  • icing sugar (sifted)Pantry100 g
  • vanilla paste (1 tsp)Pantry5 ml
  • mint (fresh leaves, for garnish)Produce4 g

per serving

Nutrition

236kcal

Carbs
30 g
Proteins
3 g
Fat
12 g
Adapt tools

what you’ll use

Tools

  • Loaf pan
  • Mixing bowl Γ—2
  • Whisk
  • Grater
  • Oven
  • Cooling rack

step by step

Method

  1. Prepare the pan and oven

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

  4. Beat in the eggs

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