Lemon & blackberry Loaf
A deliciously moreish summer loaf. The moist lemon sponge is dotted with bursts of vibrant magenta blackberries.
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
Heat oven to 180C/fan 160C/gas 4. Grease and line a 2lb loaf tin.
Cream together the butter and caster sugar until pale and creamy.
Mix the vanilla extract with the eggs in a small bowl then add the eggs and mix through until combined.
Reserve a tablespoon of flour and toss the blackberries in it.
Sift the rest of the flour and baking powder into the egg mixture and fold in using a palette knife.
Add the finely grated zest of 1 lemon and mix until well combined.
Gently stir in the flour-coated blackberries.
Spoon the mixture into loaf tin and level with the back of a spoon.
Bake for 50-55 minutes until a thin skewer inserted into the centre of the loaf comes out clean.
Remove the loaf from the oven using oven gloves and place on a wire rack to cool completely in the tin.
While the loaf is cooling, mix together the juice of 1/2 a lemon with enough icing sugar to form a thick paste.
Spoon the icing over the loaf and spread out gently with a knife.
Decorate with thin slices of lemon and serve.