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Lemon, olive oil and blackberry loaf cake with elderflower
A classic light lemon cake studded with fresh blackberries and scented with fruity olive oil and a spring time elderflower glaze.
Author: Claudia Brick
Ingredients
  • 1 1/2 cups caster sugar (330g)
  • peeled rind of 2 lemons
  • 2 eggs
  • 1 cup olive oil
  • 1/2 tsp salt
  • 1 cup natural yogurt (250g)
  • 2-3 tbsp lemon juice
  • 2 cups flour (250g)
  • 3 tsp baking power
  • 250-300 g blackberries
Elderflower Glaze
  • 1 cup icing sugar (100g)
  • elderflower cordial, 1 tsp at a time
Instructions
  1. Preheat oven to 180°C. Grease and line a large 9x13cm loaf tin. You can also make this in a 24cm ring or bundt tin, or a 23 cm round tin.
  2. In a food processor, blitz the sugar and lemon rind until the rind is finely chopped through the sugar and it is fragrant (if you don’t have a food processor, finely zest the lemon rind before mixing into the sugar)
  3. Add eggs, oil and salt and blend to combine.
  4. Blend in the yogurt and lemon juice.
  5. Add flour and baking powder and process only just enough to mix.
  6. Pour half the cake mix into the prepared loaf tin. Dot with half the blackberries. Repeat with the remaining cake mix. If your loaf tin is on the small side and you feel like it is getting too full, reserve some cake mix and bake a cupcake or two with it - my loaf tin coped but only just.
  7. Bake for 1hr - 1 hr 15 min, until it bounces back to touch and a skewer comes out just clean. Leave to cool in the tin.
  8. Invert onto a rack and top with elderflower glaze.
Elderflower Glaze
  1. Add elderflower cordial to the icing sugar, 1 tsp at a time, until you get a thick white glaze.
  2. Pour over the loaf and use the back fo a spoon or an offset spatula to spread over the edges in drips.
  3. Decorate with fresh elderflowers