Lemon And Blackberry Loaf Cake

Lemon drizzle cake is without doubt one of my favourite flavours for cake and I love the almost pudding-like texture when the lemon syrup has absorbed into the cake.

Here Ive added blackberries into the middle of the mixture to create a fruity, colourful loaf which is perfect with a dollop of greek yoghurt or eaten on its own.

As the cake has the lemon syrup drizzled into it, and the fruit sandwiched in the middle, the end result is deliciously moist, sticky and delicious.



175g soft butter

175g caster sugar

175g self raising flour

The zest of 1 lemon

2 eggs, at room temperature

Around 10 blackberries

For the lemon syrup:

The juice of the 1 lemon

200g caster sugar

For the top:

300g icing sugar

2 tablespoons lemon curd

Fresh (or dried) flowers

A handful of flaked almonds

How to make…

Preheat the oven to 190C/180 fan/Gas 4 and line a loaf tin with baking paper.

Mix the butter and sugar together until light, foamy and doubled in texture, this takes around three minutes with an electric mixer and five without.

Add the eggs, one at a time (if the mixture curdles throw in a tablespoon of flour), and then sieve in the flour and mix in the lemon zest. Carry on mixing until everything is well combined (around three minutes more with the electric, five without) and then spoon half of the mixture into the cake tin.

Delicately throw in the blackberries and then cover with the rest of the cake mixture.Use a spatula to smooth the mixture down and pop it in the oven for 45 minutes.

It’s ready when the cake sponge springs back to your touch, or a knife inserted into the middle comes out clean. While the cake’s in the oven, get the lemon syrup ready. Put the caster sugar and lemon juice into a pan on the hob and simmer for three minutes then set aside.

When you take the cake out of the oven, prick it all over with a skewer and then drizzle the syrup into it and leave to cool for at least an hour. Next make the icing, mix together the lemon curd, icing sugar and water until thick and runny and then once the cake is completely cold drizzle the icing all over it.

Sprinkle on the flaked almonds and dried flowers on top, then you’re ready to slice up and enjoy.

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