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Lemon Loaf with Blueberries and Raspberries

August 1st, 2012

We are due for some thunderstorms this weekend, and if at any point you find yourself missing the sunshine, this bright lemon loaf will set things right. A triple application of lemon, studded with berries, it’s perfect with your morning coffee – and the lemon flavour continues to intensify well into the next day.

Lemon Loaf with Blueberries and Raspberries

Lemon Loaf with Blueberries and Raspberries

1 1/2 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
1/2 cup milk
1 tbsp lemon juice
zest of 1 lemon
3/4 cup granulated white sugar
1/2 cup unsalted butter, room temperature
2 large eggs
1/2 cup fresh blueberries
1/2 cup fresh raspberries
1 tbsp all-purpose flour (for berries)

Preheat the oven to 350F. Grease and flour a loaf pan (or use non-stick).
Sift the flour, baking powder and salt together into a bowl.
Mix together the milk and lemon juice.
Combine the lemon zest and sugar, pushing the oils from the zest into the sugar with the back of a spoon until the sugar turns yellow and fragrant.
Cream the butter and sugar in a large bowl with a hand mixer until fluffy. Add the eggs one at a time, combining well.
Add a third of the flour, then half of the milk, combining with the hand mixer on low for each step; repeat until all the milk and flour are mixed in. Do not overwork, or the loaf will be too hard.
Combine berries with 1 tbsp flour; this will help them to stay afloat in the batter instead of sinking to the bottom.
Fold berries gently into the cake batter.
Spoon into loaf pan and bake for 50-60 minutes; until a toothpick inserted into the middle of the loaf comes out clean.
Let loaf cool completely before removing it from the pan. If you are making the lemon glaze, apply it while the loaf is still in the pan.

Lemon Glaze (optional)

2 tbsp granulated white sugar
1 tbsp lemon juice

Stir lemon juice and white sugar together. Microwave for a few seconds so that the sugar dissolves; then brush over still-hot loaf.

Lemon Icing

1 1/2 cups icing sugar
2 1/2-3 tbsp lemon juice
lemon zest or candied lemon peel, for garnish (optional)

Stir together icing sugar and 2 tbsp lemon juice until well combined; add just enough lemon juice to bring it to a spreadable consistency. (the icing will spread more than you think when applied)
Spread onto a fully cooled loaf, sprinkle overtop with lemon zest or candied peel, and let it set for at least 1/2 hour before serving.

Lemon Loaf with Blueberries and Raspberries

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3 Responses

  1. I would love a slice of this right about now! Just one slice! I can’t be trusted with an entire loaf!

  2. Mari says:

    What size loaf pan did you use for this recipe?

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