LEMON LOAF & BERRIES

There’s something magical about the combination of zesty lemon and juicy berries. This Lemon Loaf & Berries recipe brings together these vibrant flavors to create a delightful treat that’s perfect for brunch or any time you crave a sweet indulgence. With its tender crumb and bright lemon glaze, this cake is bound to become a family favorite.

Why You’ll Love This Recipe

This lemon blueberry pound cake isn’t just delicious; it’s also incredibly easy to make. The recipe uses simple ingredients that come together to create a moist, flavorful cake with a bright lemony kick. Whether you’re serving it for brunch or as an afternoon snack, this cake is sure to impress.

Kitchen Equipment You’ll Need

• Skillet or loaf pan
• Large mixing bowl
• Small saucepan
• Cooling rack
• Toothpick
• Cake brush

Ingredients

• 1 cup plus 1 tablespoon all-purpose flour
• 2 teaspoons baking powder
• 3 eggs
• 1 cup granulated sugar
• 1 cup plain yogurt or sour cream
• 1/2 teaspoon salt
• 1/2 teaspoon vanilla
• 1/2 cup vegetable oil
• 2 teaspoons lemon peel (zest)
• 1 1/2 cups fresh or frozen blueberries
• Lemon glaze/syrup:
• 2 to 3 teaspoons lemon juice
• 1 cup sifted confectioners’ sugar

Step-by-step Instructions

1. Preheat your oven to 350°F (175°C). Grease the sides and bottom of a skillet or loaf pan.
2. In a large mixing bowl, combine the eggs, sugar, yogurt (or sour cream), salt, vanilla, oil, and lemon peel.
3. Incorporate the flour and baking powder into the wet ingredients gradually, mixing until just combined.
4. In a separate bowl, toss the blueberries with the tablespoon of flour. Gently fold them into the batter.
5. Pour the batter into the prepared pan and bake for 50 to 55 minutes, or until a toothpick inserted into the center comes out clean.
6. Once baked, remove from the oven and let cool for 10 minutes before transferring the cake to a cooling rack.
7. For the glaze, combine the confectioners’ sugar and lemon juice in a small saucepan over low heat. Stir until the sugar dissolves, simmering for about 3 minutes.
8. Using a toothpick, poke holes around the top and sides of the cake. Use a cake brush to apply the lemon glaze evenly over the cake. Let it sit for 15 minutes before serving.

Tips for Success

• Zest the lemons before juicing to make the process easier.
• If using frozen blueberries, do not thaw them to prevent the batter from becoming too runny.

Additional Tips and Variations

• Try adding a handful of raspberries or blackberries for a mixed berry version.
• For an extra lemony flavor, add a teaspoon of lemon extract to the batter.

Nutritional Highlights (Per Serving)

This recipe offers a delicious balance of sweetness and tartness, with a good source of vitamin C from the lemons and antioxidants from the blueberries.

Frequently Asked Questions (FAQ)

Can I use a Bundt pan instead of a loaf pan?
It’s not recommended as the cake tends to stick to a Bundt pan.

Can I freeze this cake?
Yes, wrap it tightly in plastic wrap and freeze for up to three months.

What can I use instead of yogurt?
Sour cream is a great substitute for yogurt in this recipe.

Conclusion

We hope you enjoy making and eating this Lemon Loaf & Berries as much as we do. It’s a delightful way to brighten your day with its vibrant flavors. Give it a try, and don’t forget to share your experiences in the comments!