I know some people love chocolate desserts, but, for me, lemon — or, even better, lemon + other fruit — does the trick.  Lemon drizzle cake, especially – it’s sweet with a little bit of tartness and the lemon syrup makes it lovely, moist and almost-pudding-like.

And, it’s evidently one of the big favs of my coworkers, too.  I’ve gotten a lot of help on projects lately from some of my coworkers, so I told them I’d make whatever they’d like as a thank you.  Lemon cake topped the request list.  So, did they like it?  Well, much like the movie, it was “Gone in 60 Seconds.”  And, hey, if you don’t want to use blackberries, feel free use raspberries or strawberries (and corresponding jelly).

Lemon Drizzle Cake with Blackberries

Cake

  • 6 oz butter, room temperature
  • 3/4 cup sugar
  • zest of 2 lemons
  • pinch of salt
  • 2 eggs
  • 1/3 cup sour cream
  • 1 1/2 cup all-purpose flour
  • 1 tsp baking powder
  • 1 cup frozen blackberries
  • 3 Tbsp blackberry jelly

Lemon Drizzle

  • 1 cup sugar
  • Juice of 2 lemons (strained of seeds and pulp)

Preheat your oven to 350 F and prepare an 8″ loaf pan by buttering it and cutting a long piece of parchment paper that will line the bottom and up both long sides (if you do it in one long piece, you can use it to lift the cake out when it’s done).

To really make the cake lemony, rub the lemon zest into the sugar before you cream the sugar into the butter – this will release all the oils in the skin to flavor the cake.  So, in the bowl of a standing mixer, cream the butter with the lemon sugar and a pinch of salt until light and fluffy.  Add the eggs one at a time, scraping down the sides as you go, then add the sour cream.  Remove the bowl from the mixer and gently stir in the flour and baking powder until it’s about halfway incorporated, then add the blackberries (if you do it when they’re frozen, they won’t fall apart) and finish stirring.  Pour about 3/4 of the batter into the pan, then spoon on the jam before topping with the remaining batter.  Pop it in the oven and bake for about 45 – 60 minutes until a tester comes out clean.

While the cake is baking, make the syrup – combine the remaining cup of sugar with the juice of 2 lemons and simmer – don’t boil (you’re not making caramel) – until all the sugar is dissolved.  When the cake is finished baking, poke it with a toothpick (I like to use a corn holder) and pour the warm syrup into the hot cake – do this a little at a time as it absorbs, then let it stay in the pan for an hour or so until it finishes cooling.  SERIOUSLY yum.

Advertisements