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Blackberry Lemon Loaf Cake

Blackberry Lemon Loaf Cake


Scale

Ingredients

Cake

  • 1 1/2 cups flour
  • 1/2 tsp aluminum-free baking powder
  • 1/4 tsp baking soda
  • 1/4 tsp salt
  • 1 cup sugar
  • 2 Tbsp lemon zest
  • 1/2 cup unsalted butter, at room temperature
  • 1 large egg, at room temperature
  • 2 tsp vanilla extract
  • 1/4 cup plain fat-free yogurt, at room temperature
  • 2/3 cup low-fat buttermilk, at room temperature
  • 1 cup fresh blackberries (slice large berries in half)

Glaze

  • 1 Tbsp unsalted butter, melted
  • pinch of salt
  • 2 tsp lemon zest
  • 2 Tbsp milk
  • 3/4 cup powdered sugar, sifted

Instructions

  1. Preheat oven to 350°F and line a 9 x 5-inch loaf pan with parchment paper, letting excess extend over sides of pan. Spray parchment paper lightly with nonstick spray.
  2. Whisk together flour, baking powder, baking soda, and salt in a medium bowl. Set aside 1 tablespoon of flour mixture to toss with blackberries.
  3. Place sugar and lemon zest in a food processor and pulse for 1 minute. Beat butter and lemon-sugar in a large mixer bowl at medium speed until light and fluffy; beat in egg and vanilla. Combine yogurt and buttermilk in a small bowl. Reduce speed to low and add half of flour mixture, beating just to combine. Add yogurt mixture, then finish with remaining flour mixture.
  4. Toss blackberries with reserved flour mixture and gently fold into batter. Pour batter into prepared pan and smooth top with an offset spatula.
  5. Bake for 55 to 60 minutes, until cake springs back to the touch and a toothpick inserted in the center comes out with a few crumbs attached. Cool in pan on a wire rack for 15 minutes; carefully lift cake from pan and cool completely.
  6. For the glaze, whisk together melted butter, salt, lemon zest, milk, and powdered sugar in a small bowl. Drizzle glaze over cake and and let set before serving.

Keywords: Blackberry, Lemon, Loaf Cake, Pound Cake

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