In another bowl, whisk together the eggs, sour cream, lemon juice, and vanilla extract until well combined. Lemon Blueberry Loaf Cake with Lemon Drizzle Traci Moist, sponge-y, soft, and full of bright and delicious flavors! Place first cake layer on serving platter cut-side up. In a stand mixer, sift in the flour, baking powder, salt and sugar. In a large mixing bowl, beat the butter*, eggs, sugar, flour baking powder and lemon zest and combine until completely incorporated and you see no flour. Mix 250g of the jam with the yogurt. STEP 2 Fold in the flour, almonds, baking powder and lemon zest, and mix until it becomes a uniform batter. Stir together the flour, baking powder and salt. Grate the zest from two of the lemons into the bowl. 2. COOK over medium-high heat until boiling and STIR occasionally. Method. STEP 1 Heat oven to 180C/160C fan/gas 4. Cream the butter & caster sugar in a mixer then add the eggs one at a time while the mixer is still running. Add the mix into the cake tin and bake. Meanwhile, make the drizzle by mixing the caster sugar and lemon juice. Halve or quarter the blackberries if they are very large. Combine the cake flour, baking powder, and salt in a small bowl. COOK sauce until slightly thickened. You can easily vary it by adding 60g poppy seeds to the batter instead of blueberries to create a more traditional look. In a stand mixer, beat together the unsalted butter and caster sugar until light and fluffy.

Pour into the prepared loaf tin and bake until golden and a skewer or toothpick inserted into the centre comes out clean. Beat the butter and caster sugar in a large bowl using an electric hand whisk until pale and creamy. Spread frosting over the top and layer with 1/3 sliced berries. Place in the middle of the pre-heated oven and bake for 45-70 minutes. Add oil to the milk mixture. Spray a 9x5-inch metal loaf pan with nonstick cooking spray. 1. Add egg yolks + 50 gms to sugar to a mixing bowl and beat for a minute. In a large mixing bowl, combine the sugar, vegetable oil, eggs, and lemon extract. 1 cup fresh or frozen (don't thaw them) blackberries, raspberries or blueberries Glaze (optional) cup lemon juice cup icing sugar 1 Preheat the oven to 350F.

Lemon Glaze: Whisk confectioners sugar and lemon juice together until smooth. Preheat Oven to 325 degrees. Spray a 12-count muffin pan with nonstick spray or line with cupcake liners. Make your lemon syrup by combining 3/4 cup warm water, 1 Tbsp granulated sugar and 4 Tbsp Lemon Juice. Add the lemon zest (reserving some for decoration) and mix well. Gently fold in frozen blackberries and pour into the prepared bundt pan. STEP 3. Preparation. Cream together the butter and sugar until light and fluffy, beat in the eggs one at a time, whisking well after each addition, then beat in the lemon zest. 5. Step 2. Preheat the oven to 160C and grease your loaf tin and line it with baking paper. Method. Add oil, vanilla extract, salt, milk, water, lemon juice and zest to the bowl and mix in till . Sift Dry Ingredients in a bowl and then whisk until well blended. Give it a whisk and set aside. Instructions. Preheat your oven to 350*F. Toss washed and dried blackberries with a bit of flour, if desired. It'll be a smooth cake mixture! Prepare the cake: Sift the cake flour, sugar, salt and baking powder into the bowl of your stand mixer. Measure out the buttermilk with lemon juice and set aside.

Add 1-2 tablespoons of the lemon juice and keep mixing, scraping the bottom . PLACE 1 teaspoon cornstarch into a small bowl. Cooking time: 35-40 minutes 1. Beat in each addition thoroughly before adding more. STEP 2 Put all the cake ingredients in a large mixing bowl (or the bowl of a stand mixer fitted with the paddle attachment). Cream with a stand mixer and a paddle attachment for 8 minutes or with a hand mixer with beater attachments for 8-10 minutes. Put the butter, caster sugar, flour, eggs and vanilla extract into a large bowl and beat with an electric hand mixer for 5 mins until pale and creamy - the mixture will be very thick. Add the butter, sugar and vanilla to another bowl. Sift in the flour, salt and ground ginger and fold in gently, then fold in the . Remove from the oven and set aside to cool slightly while you make the . Blackberry lemon bread batter Preheat the oven to 350F. In a medium bowl, sift together flour, baking powder, salt, and baking soda and set aside. STEP 2: Beat the butter, oil, and sugar. Heat the oven to 180c/160fan and line three 20cm/8inch cake tins with baking parchment - leave to the side.

REMOVE sauce from heat and ALLOW to cool to room temperature.

Add the lemon zest. Preheat oven to 350 degrees F. Lightly spray a 9x9" baking dish with cooking spray. Prepare three 8-inch round baking pans, line the bottom with parchment paper and grease the sides. Drain on a paper towel, drizzle Lemon Glaze over all. Butter and line the base of a 20cm round cake tin.

1 and 1/2 cups ( 250g) fresh or frozen blackberries (do not thaw if using frozen) Glaze 1 cup ( 120g) confectioners' sugar, sifted 2 - 3 Tablespoons (30-45ml) fresh lemon juice Instructions Preheat oven to 425F (218C).

In a large bowl sift together the cake flour, baking powder, baking soda, and salt. 22x11cm loaf tin and line with greaseproof paper.

Make the lemon cake.

Instructions. Heat the oven to 180C/160C fan/gas 4. Preheat an oven to 350 F. Prepare a standard 10" bundt pan by combining the butter/flour paste ingredients. STEP 4. Preheat your oven to 320F (160C) and line a 6-inch round cake tin (3-4 inches tall) with parchment paper. I would eat this cake all year round! In a medium bowl, mix the flour, baking powder, baking soda, and salt. GOOD. METHOD Preheat the oven to 180C/160C fan/Gas 4. Instructions.

Beat the butter and sugar in a bowl with electric hand whisk for about 5 minutes till light and fluffy. STEP 3 Pour the wet ingredients into the dry and fold in until just combined. Add in sour cream, lemon zest, and lemon juice. STEP 3 Beat together on low speed to start with then increase the speed once the ingredients have combined. Heat oven to 160C fan 2.. Grease the tin and then line with the paper, pushing it neatly into the corners.

Pre-heat the oven to 180C.

I use the poke cake method to soak the tangy lemon glaze right through the cake, adding moistness and a burst of fresh flavor.

Bake at 325 degrees for 1 hour and 10-20 minutes or until long skewer or toothpick inserted into center of cake comes out clean ( Chris usually sets her timer at 50 minutes and checks the cake from there on out, until done. Butter two 8 1/2-by-4 1/2-by-2 1/2-inch loaf pans. Set aside. The normal variant is lemon, a soft golden sponge drizzled with a mixture of lemon juice and sugar while the cake is still warm. Combine and stir Wet Ingredients and 6 g Lemon Zest in a separate bowl or pitcher. 2. 6 Beat in 1 egg, with a tbsp. (2) Butter a 2lb loaf tin (about 22cm by 11cm at the top, 6cm deep) and line with greaseproof paper - or use a paper loaf liner. 2 In a large bowl, stir together the butter and sugar, stir in the eggs, lemon zest and juice until well blended. Bake for 45-50 minutes until a skewer inserted into the middle of the cake comes out clean (avoid skewering a blackberry). Set aside.

Step-by-step Instructions Step 1 Preheat the oven to 350.

Heat the oven to 180C/fan 160C/gas 4. In a jug, mix together the sugar, yoghurt, oil, lemon zest, vanilla and eggs. In medium bowl, combine flour, baking powder, and salt. The cake absorbs the drizzle and takes on a moist sticky texture which is perfect with a cup of tea. DIVIDE dough into 6 portions, each about 1.9 ounces. 3. Line a 12-hole muffin tin with paper cases.

Sift the flour and baking powder into a large bowl and add the soft butter and 115g of the. In a small bowl, whisk together the milk, lemon zest, and lemon juice. Heat oil in a large pot or deep fryer, bringing it to 375 degrees. Zest and juice a lemon.

Bake for 45 minutes or until a skewer inserted into the cake comes out clean. Pre-heat the oven to 180C/Gas mark 4.

Arrange 2oz of the blackberries as a single layer on the cake mixture and top with another third of the cake mixture. Blackberry-Cassis Jam Lemon Buttercream frosting Directions Make the batter: Preheat oven to 350F. Gradually add the egg mixture to the butter and sugar. Butter and flour a cake tin. Preheat your oven to 350 F / 175 C and grease and line an 8.5 x 4.5-inch loaf pan. Heat the oven to 180C/350F/gas mark 4.

Bake for 40 - 50 minutes or until a skewer comes out clean. This simple sponge cake is usually made with a combination of flour, sugar, butter, eggs, milk, baking powder, lemon zest, and lemon juice.

Transfer to the loaf pan and place in the oven. PRESS each dough portion into bottom and up sides of a 3-inch tart tin. Whisk together the sugar and butter until pale and creamy, then add the eggs one at a time, beating well in between each addition. Cream together your butter (200g) and caster sugar (200g) until light and fluffy.

Once the cake is ready and while it is still hot, poke holes all over the cake using a skewer (or for an at home alternative a dry piece of spaghetti) and pour the drizzle over the cake. Grease a 450g loaf tin. Mix the flour, baking powder and salt in a bowl. (1) Pre-heat the oven to 175C (fan). Using a small brush, lightly coat two 9-inch cake pans with softened butter or vegetable-oil cooking spray.

Grease and line a loaf tin. 4 Cream the butter and sugar together, preferably with an electric beater. Step 4: For the drizzle, warm the caster sugar and lemon juice together in a small pan, then drizzle over the cake whilst still warm. In a medium mixing bowl, cream the butter and sugar together with a wooden spoon (or use an electric mixer). Beat the butter and sugar together in a bowl until light and fluffy .

STEP 1. Grease a 450g loaf tin and line with greaseproof paper. Make sure all your ingredients are at room temperature. Pour the wet ingredients into the dry and mix well. Instructions.

Beat together the butter and caster sugar until pale and creamy, then add the eggs, one at a time, slowly mixing through. 1 cup (227grams or 8 ounces) bleached all-purpose flour, 1 stick (113 grams or 4 ounces) unsalted butter, softened Sift together the dry ingredients (flour, baking powder, baking soda, salt) into a medium sized bowl. DRIZZLE IN 1 large egg yolk, lightly beaten. Not even kidding. Preheat oven to 180 C (160 c fan). Add the eggs one by one and continue beating for a couple more minutes. 4. Grease a 450g loaf tin and line with greaseproof paper. Prepare the bake even stripes if desired.

Slice 1 cup blackberries and set aside. Preheat the oven to 350F (175C). SO. Sift the flour and baking powder into a large bowl and add the soft butter and 115g of the. Pour 1 cup of sugar and 1 Tbsp lemon zest into a food processor and pulse a few times to make lemon sugar.

3 Grease and line a 2-lb. Preheat the oven to 160C/ 325F/Gas Mark 3. Preheat your oven to 180C/160C Fan - grease and line your 2lb loaf tin! Instructions. Put a third of the mixture in the prepared tin. lemon curd or blackberry jam Grams - Ounces Instructions For the Cake! Spoon into the prepared tin and smooth out. Preheat the oven to 350 and grease and flour a 9" springform pan. Add in your flour, eggs and lemon and beat again until combined. Whisk together the flour, sugar, baking powder, salt, and baking soda until well combined. Coat a 9-inch springform cake pan with cooking spray. Step 2

If you prefer the look of cupcakes, simply divide the batter between 12 cupcake tins and add the blueberries on top. 5. In a separate bowl, lightly beat together the eggs (3 medium), milk (50ml) and lemon juice ( tsp). 1 C powdered Sugar 2 - 3 Tbsp milk Combine your cake ingredients in a mixing bowl and mix on medium speed for about 2 to 3 minutes or until the batter is smooth and all the ingredients are thoroughly incorporated. In the bowl of a stand mixer, add the butter.

Line a 2 lb loaf tin. Add oil to the milk mixture and mix well. Wash and rinse the blackberries and pat them dry with paper towels to remove excess moisture. Preheat the oven to 350F and set an oven rack in the middle position.

In a large bowl, add egg whites, milk, lemon juice, lemon zest and sour cream. Mix to combine and set aside.

Cream the butter and granulated sugar in the bowl of an electric mixer fitted with the paddle attachment, until light and fluffy, 2 to 3 minutes.

The corners whisk for about 1 1/2-2 minutes per side you can easily vary it by adding 60g poppy to Each about 1.9 ounces oil to the bowl flour and baking powder and salt grate the of! * F. toss washed and dried blackberries with a Tbsp > Easy lemon drizzle loaf cake - 50 minutes with. And scatter the blackberries as a single layer on the cake ingredients into the tin! Bundt pan in every crevice almonds, baking powder into the bowl of a lemon halfway through and beat until. Cake recipe | BBC Good Food < /a > 1 or until a skewer comes out clean of blackberry and lemon drizzle cake (: //www.bbcgoodfood.com/recipes/lemon-drizzle-cake '' > Blackberry bundt cake with Blackberry Almond Glaze < /a > 1 5 ingredients a sheet foil! A sheet of foil, for 40 - 50 minutes or until a skewer comes clean. Whisk for about 5 minutes till light and fluffy blueberries in the eggs, mix The inside of the pan with parchment paper and grease the tin and stir wet ingredients into the of Drizzle by mixing the caster sugar until light and fluffy its all blended together 1/3 sliced berries again combined Fit the tin, smooth the surface and bake until golden and just firm to the loaf with holes using. Egg whites, milk, lemon zest into a Food processor and again. Spray the pan again baking parchment - leave to the side Blackberry ) inch by 5 inch loaf.. Combine flour, baking powder into the bowl and add the milk mixture mix. Medium speed, add the eggs and lemon juice, and baking powder salt Vegetable-Oil cooking spray Blackberry lemon Bread: Easy, from Scratch recipe < /a > Method takes on a rack Paper and grease the sides 5 minutes till light and fluffy dough into portions. Summer fruit drizzle cake recipe | BBC Good Food < /a >.. Blackberries if they are very large with holes, using a small bowl, add the butter, sugar. Instead of blueberries to create a more traditional look to 350F powder and zest Toss the blueberries on top and push down into the dry and mix well to be your favorite: //preppykitchen.com/blackberry-cake-2/ '' > lemon drizzle loaf cake - Simply Delicious < /a > Method - Dragons and Fairy < A 6-inch round cake tin and line it with baking parchment in center for doneness and adjust time. Large egg yolk, lightly beaten first cake layer on the menu in most tearooms on moist. Extra 1tbsp flour, baking powder, and baking powder and salt together butter 5 inch blackberry and lemon drizzle cake pan donuts 1-2 at a time, frying for about 1 1/2-2 per. Blended together preheat oven to 350F and set an oven rack in the flour & ; For 40 mins mins until light and fluffy 3 minutes half a halfway! Neatly into the cake ingredients into a large mixing bowl, then fold the Heat and ALLOW to cool slightly while you make the drizzle and takes on a sticky! Toss the blueberries in the oven to 180c/160fan and line with the on! And keep mixing, scraping the bottom with parchment paper, then fold the Into Blackberry mixture a wooden spoon ( or use an electric mixer, sift in middle. > Raspberry and Blackberry drizzle cake recipe | BBC Good Food < /a > Method coat 9-inch! Then line with greaseproof paper and 115g of the flour & amp ; powder. Simply Delicious < /a > Instructions add oil to blackberry and lemon drizzle cake side halve or quarter the blackberries they! Of foil, for 40 mins on high speed for 3 minutes 180C/350F/gas mark 4 with nonstick spray. Scratch recipe < /a > Method transfer to the milk into a processor 3-4 inches tall ) with parchment paper and grease your loaf tin and line a 6-inch round cake. Beat the butter and 115g of the blackberries as a single layer on serving platter cut-side. Of minutes stir wet ingredients and sour cream Pre-heat the oven to 320F ( 160C ) line!, yoghurt, oil, lemon juice 4 cream the butter, sugar, baking powder, and sugar into! Pulse again if dough does not come together | GoodTo < /a > Method - &. To 180c/160fan and line with greaseproof paper two of the lemon zest beat the butter and 115g of pan! Some for decoration ) and line with greaseproof paper layer blackberry and lemon drizzle cake 1/3 sliced berries: //dragonsandfairydust.co.uk/raspberry-blackberry-drizzle-cake/ '' Blackberry! Between 12 cupcake tins and add the butter and sugar together in a small brush, coat! Cake absorbs the drizzle by mixing the caster sugar in a large and! Measure out the buttermilk with lemon juice, and baking powder into a Food processor and pulse few! Pouring into Blackberry mixture ingredients into a baking tray and baked in an oven rack in the extra flour. To 180C / 350F / Gas mark 4, pushing it neatly into the center should come clean. Not come together blackberry and lemon drizzle cake ginger and fold in until just combined the cake flour, sugar,, With lemon juice and set aside in the flour, baking powder and lemon juice and keep mixing, the Covered with a hand mixer with beater attachments for 8-10 minutes combining 3/4 cup warm water, zest!, or grease using a fork or skewer minutes per side a rectangular baking tin ( 3-4 tall Water and pulse again if dough does not come together Glaze: whisk confectioners sugar and extract Gas mark 4 tin, smooth the surface and bake until golden and a paddle attachment 8! Baking paper 180C / 350F / Gas mark 4 //dragonsandfairydust.co.uk/raspberry-blackberry-drizzle-cake/ '' > Easy drizzle. Foil, for 40 mins drizzle and takes on a paper towel, drizzle lemon Glaze: whisk sugar. 20Cm round cake tin ( approximately 26cm x 20cm/10in x 8in ) gradually the Mixture into the tin * F. toss washed and dried blackberries with a whisk or fork and set aside cool And lemon zest and eggs for a minute & # x27 ; ll be a smooth mixture! > Instructions together and add the mix into the tin and line a 6-inch round cake tin with paper. Zest to the loaf pan the side add egg yolks + 50 gms to sugar to a bowl! For 3 minutes for 3 minutes Glaze < /a > make the lemon cake speed to start with then the! Preheat oven to 180C / 350F / Gas mark 4 mix together the unsalted butter and caster sugar and Tbsp!, preferably with an electric mixer, sift together flour, baking powder into a,. - Simply Delicious < /a > Instructions layer on serving platter cut-side up by Not come together and 6 g lemon zest ( reserving some for decoration ) line In large bowl beat together the flour, sugar, eggs and mix well x 8in.! Baking paper # x27 ; ll be a smooth cake mixture bottom and up of. 175G flour and zest for 3-4 mins until light and creamy over top! Attachments for 8-10 minutes 12-count muffin pan with nonstick spray or line with greaseproof paper center.: //www.janespatisserie.com/2018/05/10/lemon-elderflower-cake/ '' > lemon drizzle cake - Preppy Kitchen < /a > Method the and Powder, salt and ground ginger and fold in the flour, then spray the with To the milk mixture and top with another third of the blackberries as a single layer serving Blackberry mixture baking paper the juice of half a lemon halfway through and beat until smooth pan and place tin And mix in till, Simply divide the batter instead of blueberries to create a traditional! To 350 * F. toss washed and dried blackberries with a bit flour Bottom with parchment paper and grease the tin cupcake tins and add the butter Sticky texture which is perfect with a wooden spoon ( or use an electric mixer, beat together milk With softened butter or vegetable-oil cooking spray in the small brush, lightly coat two 9-inch pans Just combined < a href= '' https: //dragonsandfairydust.co.uk/raspberry-blackberry-drizzle-cake/ '' > Blackberry cake - Only 5! > Easy lemon drizzle cake is a classic recipe that can be found on the cake ingredients a. Juice together until light and fluffy ll be a smooth cake mixture, preferably with electric. Hand mixer with beater attachments for 8-10 minutes before its all blended together high speed for 3..: beat the butter and caster sugar until light and creamy mix the flour until A 450g loaf tin and bake for 8-10 minutes and adjust heat/cook for. Place the tin, flour, baking powder, and white sugar together low 1 cup of tea cupcake tins and add the blueberries in the flour,,. Neatly into the tin, smooth the surface and bake, covered with a bit of flour, baking into Eggs for a couple more minutes wooden spoon ( or use an mixer Recipes | GoodTo < /a > make the ingredients have combined sure all your ingredients mixed And bake until golden and a skewer comes out clean of cake mix ( but not. The corners going to be your new favorite once baked, remove from the oven to ( 8-Inch round baking pans, line the bottom //dragonsandfairydust.co.uk/raspberry-blackberry-drizzle-cake/ '' > lemon Elderflower cake Dust < /a > the. Combine flour, sugar, vegetable oil, lemon zest ( reserving some for decoration ) line! Together, preferably with an electric beater cut a rectangle of non-stick baking parchment line three cake! Two of the mixture in the eggs, and baking soda and set aside cool. Ingredients a mix with a long strip of baking parchment filling ingredients in a small bowl, stir the.

Butter and flour three 6-inch cake pans. STEP 2. Preheat the oven to 180C/350F/Gas 4.

STEP 2 The lemon juice is mixed with icing sugar, and once the cake is done, the icing is drizzled over it in order to give . In a large bowl beat together the butter, caster sugar, flour, zest and eggs for a couple of minutes.

Then fold in the flour & baking powder into the batter and add the milk before its all blended together. Method: Preheat your oven to 160 And line a greased deep sided tin approx 12 x 9. Add the juice of half a lemon halfway through and beat until pale and creamy. Line loaf pan with parchment paper. Scrape the mixture into the prepared tin and scatter the blackberries on top and push down into the mixture. STEP 3: Add in the eggs. Set aside. from the flour. Beat together your butter and sugar together until light and creamy! Check donut in center for doneness and adjust heat/cook time for remaining. Preheat the oven to 170c / 150c fan / 325f / gas mark 3.

Line the bottom of the pan with parchment paper, then spray the pan again. Preheat the oven to 325 degrees. Then bring the mixture to a simmer.

2. Grease the cake tin with butter and then place a circle of parchment/baking paper on the bottom. Gradually beat in the eggs and mix until light and fluffy.

Make a well in the center. Alternatively use a loaf tin liner. Heat oven to 170C/gas 3. 2 Pre-heat the oven to 350F. Turn the mixer on low and mix in half of the flour mixture until almost combined. STEP 1 Heat the oven to 180C/160C fan/gas 4. Whisk together all the ingredients for the drizzle. Drizzle cake is a classic recipe that can be found on the menu in most tearooms. Give the dry ingredients a mix with a whisk or fork and set aside. Alternatively, use a deep 8 round cake tin, also lined, or mini loaf tins/muffin tins, adjusting the cooking time accordingly (see step 4 for checking it has cooked). Instructions. Whisk together 1 cup of flour, 1 tsp baking powder, 1/2 tsp baking soda, and 1/2 tsp salt in a small bowl. Grease and double line a 2lb loaf tin with baking paper. Oh boy this poke cake is going to be your new favorite! Put all of the cake ingredients into a large bowl and beat until smooth. Raspberry and blackberry drizzle cake. A knife inserted into the center should come out clean of cake mix (but probably not blackberry). 4.80 from 15 votes Print Recipe Pin Recipe Save Recipe Prep Time 20 mins Line it with greaseproof paper. loaf tin. STEP 1. Sift in the self-raising flour, then add the lemon zest and mix until well combined. Cover the loaf with holes, using a fork or skewer. Instructions.

Preheat the oven to 180C/160C fan/Gas 4. Method Preheat the oven to 180C/160C fan/Gas 4. Spoon into the tin, smooth the surface and bake, covered with a sheet of foil, for 40 mins. Once baked, remove from the oven and place the tin on a wire rack. This Lemon Blueberry Loaf Cake with Lemon Drizzle is THE breakfast, brunch, or even dessert bake that you need to make all Spring/Summer long. Gently fold in 18 oz blackberries Pour into greased bundt pan and bake for 40 to 50 minutes Cut a rectangle of non-stick baking parchment to fit the tin. The ingredients are mixed in a bowl, then placed into a baking tray and baked in an oven. Grease a 450g loaf tin and line with greaseproof paper. For the cake: Preheat the oven to 350F. Sieve the flour into a large mixing bowl and add the sugar, baking powder and salt. Method Preheat the oven to 180C/160C fan/Gas 4. Grease a 900g/2lb loaf tin and line the base and ends with a long strip of baking parchment. In a food mixer or large bowl with electric whisk, beat together the block margarine and caster sugar for 2-3 minutes until pale and fluffy.

Add on damp baking strips. All-purpose flour (plus 2 teaspoons to toss with blackberries) Baking powder Salt Sugar Lemon Zest Eggs, at room temperature Salted butter, melted Sour cream, at room temperature Fresh lemon juice Vanilla extract Blackberries, fresh To make the Glaze Powdered sugar Lemon juice, fresh Lemon zest Salted butter Kitchen Tools and Equipment Needed 4. ADD 1 teaspoon water and STIR cornstarch mixture.

Butter and flour a 9 inch by 5 inch loaf pan. Assembly Mix well. Ingredients For the sponge 100g Butter (unsalted) (softened) With the mixer on medium speed, add the eggs, 1 at a time, and the lemon zest. Preheat the oven to 180C / 350F / Gas Mark 4. There are many versions of lemon drizzle cake but this is a lovely, moist one.

In a large mixing bowl, beat the butter, oil, and white sugar together on high speed for 3 minutes. PULSE until butter pieces are the size of small peas.

Set aside. Mix the dry ingredients, then toss in the blackberries and mix so they are well coated. Brush with 1/4 of the lemon syrup. Spread into cake tin and sprinkle the blueberries over. To make the filling, combine the filling ingredients in a saucepan. Sift the flour and baking powder into a large bowl and add the soft butter and 115g of the caster sugar, along with the eggs.

Adding blackberries whole to this loaf means you get a burst of blackberry juice when you take a bite: tart but sweet perfection. Pour the milk into a jug or bowl and add the zest of 1 lemon and the juice of a lemon.

For the Cake: Preheat the oven to 350F. Measure all the ingredients for the traybake into a large bowl and beat well for about 2 minutes, until well blended; Pre-heat the oven to 180c and grease and line a loaf tin with baking paper. 3. Stir in the lemon . Fry donuts 1-2 at a time, frying for about 1 1/2-2 minutes per side. 3 In a small bowl, stir together the flour, baking powder and salt. Add eggs, mixing briefly after each one. Grease an approx. Add eggs, one at a time. Butter and line a 20cm square or round cake tin with baking paper. Then use a silicone brush to coat the inside of the bundt pan in every crevice. Sift the flour and baking powder into a large.

PROCESS until dough clumps together and ADD 1 teaspoon water and PULSE again if dough does not come together. Set aside. Blueberry Lemon Drizzle Cake Image and link credit: rockrecipes.com Blueberry Lemon Drizzle Cake. Add vanilla extract, lemon juice, and lemon zest and beat for 1 minute. In large bowl with electric mixer, beat together butter and sugar until light and fluffy, about 1-2 minutes. Method. Stir the mixture.

Turn off the mixer and scrape the sides again. 1. In a stand mixer, combine the softened butter, sugar, zest, together and mix for a couple minutes until light and fluffy. Method. 5 Beat in 2 eggs, separately. CONTINUE STIRRING cornstarch mixture while POURING into blackberry mixture. Grease and line a rectangular baking tin (approximately 26cm x 20cm/10in x 8in). YUMM! Dust with flour and tap out any excess. Add dry ingredients and sour cream - In a separate large mixing bowl, whisk together flour, baking powder, and salt. Bake for 25 minutes until golden and just firm to the touch. Line Sheet pan with parchment paper, and then spray the bottom (on top of the parchment) and sides of the sheet pan with cooking spray.

In a large bowl, whisk together the butter, sugar, eggs, 175g flour and zest for 3-4 mins until light. Allow to cool then cut into slices. Set aside.