Recipe: Blackberry and Lemon Yoghurt Cake

Blackberry and Lemon Yoghurt Loaf Cake

Blackberry and Lemon Yoghurt Loaf Cake

This is a slightly dense cake, full of moisture and packed with fruity zing from wild blackberries and ribbons of lemon zest. The addition of yoghurt gives an interesting ‘tang’ and you get a lovely sugary crust from the blackberry glaze. Turn it into an autumnal dessert by topping with ice cream and blackberry coulis, or dousing in sweet vanilla custard.

Ingredients:

for the cake:

225g butter, softened

450g caster cugar

3 medium eggs, at room temperature

2 tbsp freshly squeezed lemon juice

zest of 1 lemon

315g plain flour

1/2tsp baking powder

1/2tsp salt

220g (about 3/4cup) natural, unsweetened Greek yoghurt

60ml milk

1tsp vanilla extract

300g (about 2 cups) fresh blackberries

for the glaze:

150g icing sugar

handful of blackberries

1tsp vanilla extract

Method:

(preheat oven to 170*c and line a _” loaf tin)

for the cake:

– sift together the flour, baking soda and salt, then add the lemon zest and set aside

– cream together the butter and sugar, then add the eggs one at a time

– whisk in the lemon juice and vanilla extract

– alternate between folding in the yoghurt and the flour mixture

– mix in the milk and gently stir in the blackberries, making sure they are evenly spaced throughout the batter

Mixing blackberries into the batter

Mixing blackberries into the batter

– pour into your prepared loaf tin and bake in the centre of the oven for 1hr15, or until cooked through – if the top begins to brown, loosely cover with tin foil or baking paper

– once baked, cool in the tin for 20 minutes, then transfer to a wire rack to cool fully

– once completely cold, you can glaze the cake

Freshly baked blackberry loaf cake

Freshly baked blackberry loaf cake

for the glaze:

– puree the blackberries – you can leave the seeds in or remove them according to your preference

– whisk together all the glaze ingredients until well-combined

– pour glaze over the top of the cake, letting it run down the sides, then leave to set for about 30 minutes before serving

– cut into 1cm slices to serve

Blackberry and Lemon Yoghurt Loaf Cake

Blackberry and Lemon Yoghurt Loaf Cake

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About SAFbakes

Want to know where to eat and what to bake? Join me at dinediscover.wordpress.com

One comment

  1. Pingback: Blackberry Season | Dine&Discover

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