Brighten up the weekend with baker Jane Dunn’s unique and ‘winning’ twist on a classic lemon drizzle cake
Lemon cake is a classic season treat perfect to enjoy during the spring, especially with a cup of tea. Almost all of the UK’s top bakers have shared their take on this classic bake, but one argues there should be another ingredient added to give it a burst of flavour.
Jane Dunn, better known as Jane’s Patisserie, has been sharing her favourite recipes to whip up during the spring months, and a lemon drizzle cake is no different. However, to give her cake a unique twist, she adds blueberries to the mix.
Jane wrote in the TikTok video’s caption: “This is always such a winning flavour combo, so I wanted to share a loaf cake version to add to the other blueberry and lemon recipes on my blog, including tart, cupcakes, bundt cake, scones and more!
“I do love anything in loaf cake form and they’ve always been very popular on my page, so I hope you enjoy this bake just as much as I do.”
The baker explained that to ensure that you get the most flavour out of your blueberries, you want to make sure they are in the “peak of its season”. She wrote: “Sometimes, I find blueberries can taste a little bit of nothing, but when you add them to a bake and bake them in the oven, they burst full of flavour in comparison.”
To ensure that you get the best bake on your cake, Jane advised home bakers to make sure the oven is correctly preheated.
Jane’s video has already been viewed over a massive 15,000 times, receiving 393 likes and five comments, at the time of writing. One person wrote: “That looks amazing..need to try this recipe.”
Another commented: “I need to make this!”
Here’s how you can recreate Jane’s fruit spring lemon loaf cake at home for your next weekend baking treat.
Blueberry Lemon Loaf Cake
Ingredients
- 150g unsalted butter/baking spread
- 150g caster sugar
- 150g self raising flour
- 150g ground almonds
- Three medium eggs
- Zest of two lemons
- 200g blueberries
For decoration
- 75g icing sugar
- One to two tbsp lemon juice
- Lemon zest
- Blueberries
Method
Preheat the oven to 180℃/160℃ (fan) and line a 2lb loaf tin. Beat together the butter and sugar in a bowl.
Add the flour, almonds, eggs and lemon zest and mix again. Mix through the blueberries .
Spread into the tin and smooth over. Bake in the oven for 45 to 55 minutes until baked. Once baked, leave to cool fully in the tin.
Mix together the icing sugar and lemon juice to a thick paste. Drizzle over the baked sponge
Decorate with lemon zest and blueberries, then serve and enjoy.
Source link
