Lemon loaf with blackberry glaze

This lemon loaf tastes similarly to the Starbucks hit lemon loaf. However, this recipe features a delicious blackberry glaze made with our own Seedless Blackberry Preserves.

INGREDIENTS:

Lemon Loaf

  •  3 large eggs

  •  1 cup granulated sugar

  •  1 (8 ounces) sour cream

  •  1/2 cup canola or vegetable oil

  •  2 tbsp. lemon zest

  •  1 to 2 tbsp. lemon extract, to taste

  •  1 1/2 cups all-purpose flour

  •  2 tsp. baking powder

  •  1/2 tsp. salt

    Lemon Glaze

  •  1 ½ cup powdered sugar

  •  3 tbsp. lemon juice, or as necessary for consistency

  • 1 tbsp.  Taste the Fruit 1st Seedless Blackberry Preserves

RECIPE:

  1. Preheat oven to 350F. Spray a 9×5-inch loaf pan with cooking spray

  2. In a large bowl, add the eggs, sugar, sour cream, and whisk vigorously until smooth and combined. Then add the oil while whisking to combine.

  3. Add the lemon zest, lemon extract, and whisk to combine. 

  4. Add the flour, baking powder, salt, and stir until just combined, don’t overmix. Some lumps will be present and that’s okay, don’t try to stir them smooth.

  5. Add batter  to the prepared pan, smoothing the top lightly with a spatula.

  6. Bake for about 50 to 52 minutes, or until top is domed, set, and toothpick inserted in the center crack comes out clean or with a few moist crumbs but no batter.

  7. Allow loaf to cool in pan on top of a wire rack for at least 30 minutes.

    GLAZE

  8. To a small bowl, add the powdered sugar and slowly drizzle in the lemon juice while whisking until smooth and combined. You may need to play with the sugar and lemon juice amounts a bit as necessary for desired consistency and flavor. Then add in the Blackberry Preserves.

  9. Evenly drizzle glaze over bread before slicing and serving.

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