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Lemon & blackberry Loaf



A deliciously moreish summer loaf. The moist lemon sponge is dotted with bursts of vibrant magenta blackberries.


Ingredients

175g butter, softened

175g caster sugar

3 large eggs

1½ teaspoons vanilla extract

175g self-raising flour

1 level teaspoon baking powder

Finely grated zest of 1 unwaxed lemon

Juice of 1 lemon

1 cupful blackberries

For the drizzle topping:

Juice of 1/2 lemon

Icing sugar to mix to a thick paste

Method

  1. Heat oven to 180C/fan 160C/gas 4. Grease and line a 2lb loaf tin.

  2. Cream together the butter and caster sugar until pale and creamy.

  3. Mix the vanilla extract with the eggs in a small bowl then add the eggs and mix through until combined.

  4. Reserve a tablespoon of flour and toss the blackberries in it.

  5. Sift the rest of the flour and baking powder into the egg mixture and fold in using a palette knife.

  6. Add the finely grated zest of 1 lemon and mix until well combined.

  7. Gently stir in the flour-coated blackberries.

  8. Spoon the mixture into loaf tin and level with the back of a spoon.

  9. Bake for 50-55 minutes until a thin skewer inserted into the centre of the loaf comes out clean.

  10. Remove the loaf from the oven using oven gloves and place on a wire rack to cool completely in the tin.

  11. While the loaf is cooling, mix together the juice of 1/2 a lemon with enough icing sugar to form a thick paste.

  12. Spoon the icing over the loaf and spread out gently with a knife.

  13. Decorate with thin slices of lemon and serve.

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