Lemon Loaf. Pretty pink icing. One bowl wonder? This Berry and Lemon Loaf Cake has it all. Moist, easy and quick – with minimal washing up! This is a great cake to have in the house for everyone to snack on. It would make a great treat for Valentines Day, whether for a loved partner or to gift to the Galentines in your life!
One of my favorite cakes to make and eat. It is so simple, and comes together in one bowl! It is also a lovely option if you want to make something ahead of time. No specialist skills or equipment required, making this great for any beginner baker!
As with any sponge, here are my top tips for a perfectly light and fluffy cake:
– Butter: Use room temperature butter. When creaming the butter and sugar, do so for a good 5 minutes.
– Eggs: Use room temperature eggs or the mixture may split/curdle. If you see the mixture beginning to split in between the additions of the eggs, add a tablespoon of flour with each and trust the process!
– Bake time: This can be slightly variable depending on your oven and tin used. You want a golden top, but it shouldn’t be too dark. Check that when you put a knife/cake tester in, it comes out clean.
– Cooling: The worst part of making a cake, I know. But this cake really needs to cool before icing or it will all melt in/down the cake. I’d suggest leaving it for 30 minutes in the tin, then an hour or so on a wire rack (this prevents the base from getting soggy/greasy).
– Lemons: For baking, use the unwaxed variety. If you’re after a super citrus-sy cake, add more, or give this Lemon Poppyseed Loaf a go!
Whilst I love the entirety of this berry and lemon loaf cake, it is such a great base cake recipe, so feel free to change up the icing or omit altogether. Alternatively serve up with a chocolate icing or some whipped cream.
I use a 2lb loaf tin for this, and tend to make it in my stand mixer (linked my one) – flour and all. It doesn’t really need folding by hand, just go for a lower power option for the last part! I make my Berry and Lemon Loaf Cake using a 4×9″ loaf cake pan and recommend a high speed mixer for when combining the dry and wet ingredients (with a mixer like this). If you’re looking for other cake ideas check out this Almond Croissant Frangipane Loaf Cake. For videos and baking inspiration, head on over to my Instagram. If you make this recipe, don’t forget to drop it a star rating, leave a review or share a photo on your socials!
Berry and Lemon Loaf Cake
Makes: 12 Servings
Prep Time: 20 Minutes
Cook Time: 40 Minutes
Total Time: 1 Hour
Ingredients
– 175g Softened Butter
– 175g Granulated Sugar
– 3 Large Eggs
– 1 Large (unwaxed) Lemon – Juice and Zest
– 1 1/2 Tsp Baking Powder
– 200g Plain Flour
For the glaze:
– 150g Icing Sugar
– A few berries (fresh or frozen, I use frozen blackcurrants)
– 1/2 Tbsp Lemon Juice
– 1 Tbsp Milk
Method
- Preheat your oven to 200C/180C Fan/Gas 6. Line a 2lb loaf tin with greaseproof paper.
- In a large bowl, using an electric/stand mixer, combine the butter and sugar until thoroughly creamed (see note – go for at least 4/5 minutes on medium speed). One by one, add the eggs. If it begins to split, add some of the flour.
- Add the lemon juice and zest and combine again. Add in the baking powder, flour and a pinch of salt and mix until just combined. It should be a fairly runny consistency.
- Pour into the tin, bake for 40-45minutes until golden and a knife comes out clean once inserted.
- Leave to cool, then make the glaze by combining all ingredients (crush the berries to get the pink colour). Pour over and leave to set (you could put the cake back into the tin to prevent it dripping all down the sides, but totally up to you).
- Cut and serve!
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