Tayberry Lemon Loaf
A soft and fruity loaf cake filled with juicy tayberries and bright fresh lemon flavor.
Tayberry lemon loaf is a soft and flavorful cake that pairs the sweet-tart taste of ripe tayberries with bright citrus notes from fresh lemon. Tayberries, a cross between raspberries and blackberries, add juicy pockets of berry flavor throughout the tender loaf. This recipe works well for afternoon tea, brunch, family gatherings or a simple homemade dessert. For the best texture, gently fold the berries into the batter so they remain mostly intact, and avoid overmixing. Allow the loaf to cool before slicing so the crumb sets properly and the berry juices stay inside.
Ingredients
- 1.5 cups Fresh Tayberries
- 2 cups All-Purpose Flour
- 0.75 cups Sugar
- 0.5 cups Unsalted Butter
- 2 large Eggs
- 0.5 cups Milk
- 2 teaspoons Baking Powder
- 2 tablespoons Fresh Lemon Juice
- 1 tablespoon Lemon Zest
- 1 teaspoon Vanilla Extract
Nutrition per Serving
Instructions
Preheat the oven to 175°C and grease or line a loaf pan with parchment paper.
⏱️ 3 minutes
Cream the softened butter and sugar together until light and fluffy.
⏱️ 4 minutes
Beat in the eggs one at a time, then mix in the lemon juice, lemon zest and vanilla extract.
⏱️ 4 minutes
Combine the flour and baking powder in a separate bowl.
⏱️ 2 minutes
Gradually add the dry ingredients and milk to the butter mixture, stirring until just combined.
⏱️ 4 minutes
Gently fold the fresh tayberries into the batter without crushing them.
⏱️ 2 minutes
Transfer the batter to the prepared loaf pan and smooth the surface.
⏱️ 2 minutes
Bake until golden and a toothpick inserted into the center comes out clean.
⏱️ 50 minutes
Allow the loaf to cool before removing it from the pan and slicing.
⏱️ 20 minutes