Glazed Lemon Blackberry Loaf
This lemon blackberry loaf is soft, moist, and bursting with fresh lemon flavor and juicy blackberries. An easy bakery-style loaf cake perfect for brunch, dessert, or summer baking.
Equipment
- 1 9*5 Loaf Pan
- Stand or Hand Mixer
Ingredients
For the Loaf Cake
- 1 ½ cups (300g) white sugar
- Zest of 2 lemons
- ½ cup (113g) unsalted butter room temperature
- 3 eggs room temperature
- 1 teaspoon pure vanilla extract
- 1 teaspoon pure lemon extract optional
- 3 tablespoon (45ml) fresh lemon juice
- ⅔ cup (160 ml) yogurt room temperature
- 2 ¼ cups (270g) All Purpose Flour
- 1 ½ teaspoon baking powder
- ½ teaspoon kosher salt
- 6 ounces fresh blackberries
For the lemon glaze
- ⅓ cup (40g) powdered sugar sifted
- 1 tablespoon fresh lemon juice
Instructions
- Preheat your oven to 350 F /180 C. Butter and flour a 9 x 5 inch loaf pan or or line it with parchment paper.
- In a bowl, stir the flour with the baking powder and salt.
- In a small bowl using your fingers, rub the fresh lemon zest into the granulated sugar to make lemon sugar.
- In the bowl of your electric mixer (fitted with the paddle attachment), or with a hand mixer, beat the softened butter and lemon sugar on medium-high speed until the mixture is light and fluffy (about 5 minutes).
- Add the eggs, one at a time, beating well after each addition. Beat in the vanilla and lemon extract.
- Add the flour mixture, in two additions alternating with the yogurt and lemon juice, and mix just until incorporated.
- In a separate small bowl, toss the blackberries with the remaining 1 tablespoon of flour (to prevent sinking), leaving any excess flour in the small bowl.
- Gently fold in the blackberries. Pour the batter into the prepared loaf pan and smooth the top.
- Bake for about 55-60 minutes or until the cake is golden brown and a toothpick inserted in the center comes out clean.
- Remove the cake from the oven and place on a wire rack to cool for about 20 - 30 minutes. Then remove the cake from the pan to finish cooling.
- While the loaf cools, in a small bowl, make the lemon glaze by whisking together the powdered sugar and lemon juice until it’s completely smooth.
- Drizzle the glaze over the top of the loaf, allowing some to drip down the sides. Allow to cool completely before slicing.
Notes
- Tent with foil if needed: If the top of the loaf begins browning too quickly, loosely cover it with aluminum foil during the last 10–15 minutes of baking.
- Cool before slicing: Allow the loaf to cool completely before slicing so the crumb sets properly and the slices stay neat.
- Pan size adjustment: If using an 8×4-inch loaf pan, reduce the ingredients to about 75% of the original recipe to prevent the pan from overflowing.
Nutritional Information
Calories: 430kcalCarbohydrates: 72gProtein: 6gFat: 14gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 0.5gCholesterol: 92mgSodium: 251mgPotassium: 108mgFiber: 2gSugar: 44gVitamin A: 490IUVitamin C: 7mgCalcium: 69mgIron: 2mg
The provided nutritional information is an estimate per serving. Accuracy is not guaranteed.
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