Lemon Blackberry Loaf Cake Recipe by Archana’s Kitchen

To begin making Lemon Blackberry Loaf Cake, preheat oven at 180 degrees.

Grease your baking tin/ load tin with cooking spray & dust some flour.

Sieve flour, baking soda and baking powder together and set aside to be used later.

Next, in a separate bowl beat butter and sugar until it gets light and fluffy.

Take another bowl and whisk milk and eggs until combined.

Now, add the flour mix little by little to the butter+sugar mix. Next, keep adding the milk+eggs mixture little by little too, so that that it forms a batter. 

Your batter should be smooth.Do not use a mixer when mixing, use a spatula instead.

Add the lemon juice, lemon zest and vanilla essence to the batter. 

Mix to combine. Gently fold in the dried blackberries.

Pour the batter into your prepared tin and bake for 30 to 35 minutes or until just golden on the top. Insert a toothpick and if it comes out clean then your cake is ready. 

Serve Lemon Blackberry Loaf Cake at tea time with a scoop of Coffee Ice Cream or Eggless Orange and Apple Ice Cream