I have a slight obsession with using lemons in baking, as you’ll see by many of my blog posts, I just love the refreshing and zingy flavour.
This light, moist loaf is just so delicious. I have made it many times and it comes out really well each time. I got the recipe from allrecipes.co.uk. The original recipe was for lemon and raspberry muffins. I make it as a loaf instead and generally use blueberries.
Here is the link to the original source http://allrecipes.co.uk/recipe/2146/raspberry-lemon-muffins
Ingredients:
- 200g plain flour- sieved
- 150g caster sugar
- 1 dessertspoon baking powder- sieved
- Pinch of salt
- 100g natural yoghurt (I used low fat vanilla greek style yoghurt)
- 3 tbsp sunflower or vegetable oil
- Juice and zest of one lemon
- 2 egg whites
- One punnet blueberries- approx 200g-250g
- One 1lb loaf tin or a 12 holed muffin tin
Preheat the oven to 180 degrees celsius (fan)
In a bowl stir together the dry ingredients, including the lemon zest.
In a separate bowl whisk together the egg whites, oil, yoghurt, and lemon juice, until combined.
Slowly fold the dry ingredients into the wet, until you have a smooth mixture.
Lastly fold in the blueberries.
Pour into a greased 1lb loaf tin
Bake in the oven for 30-40 minutes until golden brown on top, and a cake tester comes out clean.
Allow to cool slightly in the tin and then remove to cool fully on a wire rack.
If making muffins, preheat the oven to 190 degrees celsius (fan) cook for 15-20 minutes.
This is a quick loaf to throw together if you’re going to a friends house for dinner and want to bring something other than a bottle of wine. It has a wonderfully chewy top, with a light and zesty inside.
Why not try it out with your favourite berries. I guarantee you, whatever way you choose to eat this, a loaf or muffins, you won’t be disappointed!
Aodhnait's Homemade Blog 