Lemon and Blackberry Drizzle Loaf Recipe

If you are looking for a spring or summertime treat, this is the recipe for you! The tart blackberries and lemon syrup give this loaf a delightfully sweet and fresh taste throughout each delicious bite. Eat for breakfast, pack for a picnic, or serve for dessert! (Original recipe courtesy of Comfort: Delicious Bakes & Family Treats by Candice Brown)

Serves 8 – 10


1/2 cup self-raising flour
1 tsp baking powder
1/2 cups unsalted butter, softened
2/3 cups superfine sugar (the original recipe asks for golden caster sugar; this is the closest American substitute)
2 medium eggs
3 lemons
1 tsp fresh lemon thyme leaves
1 cup blackberries

To finish:
1/4 cup icing sugar
10 blackberries
shreds of lemon zest
fresh lemon thyme sprigs


Preheat the oven to 350 degrees Fahrenheit. Grease a 1 pound loaf pan and line with greaseproof paper.

Sift the flour and baking powder into a large bowl and add the soft butter and 1/2 cups of the superfine sugar, along with the eggs. Grate the zest from town of the lemons into the bowl. Squeeze the juice from half of the third lemon and add along with the lemon thyme leaves. Beat with an electric mixer until smooth and light (take care not to over mix).

Fold in the blackberries.

Pour the mixture into the tin. Bake for 45-50 minutes until a skewer inserted into the middle of the bread comes out clean (avoid skewering a blackberry). Remove from the oven and set aside to cool slightly while you make the syrup.

Squeeze the juice from the two lemons you zested and pour into a small saucepan. Add the remaining 1/4 cup superfine sugar. Set over a medium heat and stir until the sugar has dissolved to make a syrup. Turn the heat up slightly and let the syrup bubble away for a couple of minutes.

Using a skewer, poke holes all over the top of the still-warm cake, then slowly pour the lemon syrup all over the surface so it penetrates right through the sponge. Leave to cool fully.

Squeeze the juice from the remaining lemon half into a small bowl and stir in enough icing sugar to make a smooth, runny icing.

Once the loaf is cold, drizzle over the icing and top with fresh blackberries, shreds of lemon zest, and tiny picked sprigs of lemon thyme.

Did you try baking this recipe? Share your results in the comments below!

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