Who wouldn’t love a delicious lemon loaf cake with lots of juicy blueberries? We’ve got the tricks and simple procedures to guide you in making that perfect blueberry lemon loaf cake every time.
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From mixing your batter to getting that perfect zesty flavor, you’ll feel like a professional in no time. So, let’s go through our easy process and get you baking!
What Ingredients Do You Need to Make a Lemon Loaf Cake?
The perfect lemon loaf cake recipe requires simple ingredients—fresh lemons, sugar, flour, eggs, butter, and blueberries. Don’t leave out baking powder to make your cake fluffy.
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These basic pantry ingredients make a simple lemon cake satisfying. All you have to do is combine them properly and follow the procedures to achieve a tender and yummy result.
Start By Adding Wet Ingredients
First, mix your sugar with freshly grated lemon zest to give a tangy flavor to your lemon loaf cake. Next, incorporate the wet ingredients: butter, eggs, and freshly squeezed lemon juice.
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This step ensures that your cake has a vibrant flavor base. Beat the mixture until smooth to give it a light and fluffy texture.
Combine Dry Ingredients
In a separate bowl, whisk the dry ingredients: flour, baking powder, and salt. Then, thoroughly combine wet ingredients to create the batter. Before adding blueberries, ensure that they’re coated in flour to prevent them from sinking.
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This helps to spread the berries evenly in the cake recipe so that each slice contains some blueberries.
Bake Batter in a Loaf Tin
Spoon the batter into a greased loaf tin. To get the perfect simple lemon cake, ensure that the batter is well spread. Bake at 350°F for about 50-60 minutes or until a toothpick inserted in the center of the cake comes out clean.
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Let your blueberry lemon loaf cake cool before glazing to have a moist and flavorful cake with the right texture.
Prevent Your Blueberries From Sinking With This Trick
To prevent blueberries from settling at the base of your lemon loaf cake, dust them with a little flour before mixing them into the batter. This trick helps to create a light barrier so that it stays evenly distributed throughout the blueberry lemon cake.
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While mixing, ensure that you don’t mash the berries as this will affect the texture of the final result.
Here’s How You Can Zest Lemons For This Cake Recipe
Lemon zest enhances the taste of your lemon loaf cake. You only need the yellow outer layer of the lemon skin; so use a microplane or fine grater to scrape it. Avoid the bitter white pith.
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Add the zest in the batter mix early to get that citrusy flavor. This step is important for any recipe for lemon loaf as it gives it its lively flavor.
Cream Butter and Sugar for Extra Fluff
For a simple lemon cake that is as light as a feather, take ample time creaming the butter and sugar. This step adds fluff into the batter, making your cake tender and easy to melt in the mouth.
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Ensure that you beat until it becomes very smooth, setting the foundation for a soft and fluffy cake.
Let the Cake Cool Before Glazing
The lemon glaze is what ties the whole lemon loaf cake recipe together, but don’t rush the process! It’s recommended that you let your cake cool down before glazing to prevent the top part from becoming soggy.
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Pour the glaze in a zigzag manner for better coverage and your simple lemon cake will look like a professional made it.
Use Room Temperature Ingredients
Your ingredients, especially butter, eggs, and milk are blended well when used at room temperature. This trick helps to make a difference in the texture of your blueberry lemon loaf cake so that it bakes evenly.
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Cold ingredients will make your batter clump and that will not be good for your cake lemon loaf cake.
The Loaf Cake is Still Underdone in the Center? Here’s How To Fix It
If your lemon loaf cake is still raw in the middle, don’t worry too much about it. Just cover the top with a foil and put it back into the oven for an additional 10-15 minutes. The foil helps the top of the cake not to burn while the center continues to cook.
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This technique keeps your cake from being too soft or soggy and ensures a perfectly baked loaf every time.
Store Correctly for Longer Freshness
To keep your blueberry lemon loaf cake fresh for days, it’s recommended that you put the cake in plastic wrap once it’s cooled. Keep it in an airtight container and your cake will remain moist for up to three days.
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This recipe for lemon loaf can also be frozen and enjoyed at any time that craving may strike. Whether you’re a home cook or professional chef, these tips will make your lemon loaf cake a bit every time.
