Sorry for the lemon obsession, I like to bake within season, using what is fresh and local (apart from the berries, they were frozen).
This loaf goes perfectly with a cup of tea or coffee, the soft lemon base and tart filling are well balanced by the rich and sweet cream cheese frosting. It didn’t last long in our house!
Recipe is below, enjoy! X
Lemon blackberry loaf with cream cheese frosting
1 3/4 cup gluten free flour
3/4 cup sugar
1 Tablespoon lemon zest
1 teaspoon baking powder
3/4 teaspoon baking soda
1/4 teaspoon salt
1 cup yogurt
85 grams melted butter
1 tablespoon lemon juice
3/4 cup frozen or fresh blackberries (you can use whatever berry you prefer)
Preheat your oven to 180 degrees C. Prepare your loaf or cake tin.
In a large bowl combine the flour, sugar, lemon zest, baking powder, baking soda and salt. In another bowl beat the egg, yogurt, melted butter and lemon juice.
Stir the wet ingredients into the dry until just combined. Pour the batter into your loaf or cake tin.
Place the berries on top of the batter, don’t push them into the batter or they will sink to far and you will loose the layered look.
Bake for 25-30 minutes. Remove from oven and cool on cooling racks
Cream cheese frosting
100grams of cream cheese
1/3 cup of softened butter
2 cups icing sugar
2 teaspoons lemon juice
Place the cream cheese and butter into your stand mixer with the paddle attachment. Beat until well combined. Slowly add the icing sugar, Mix until combined, add the lemon juice to adjust the spreading consistency.
When the cake is cooled, spread the cream cheese frosting on top.
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