Lemon & Blueberry Breakfast Tea Loaf Cake
Time
30 minutes + 70 minutes cook time
Difficulty
Easy
Serves
8-10 slices
Mornings just got an upgrade. Wake up and enjoy a zesty slice at home or on-the-go. Jessie Bakes Cakes' recipe is easy to follow and one you'll revisit time and time again.
INGREDIENTS
FOR THE LOAF CAKE:
1 Whittard English Breakfast Teabag
50ml milk
300g margarine or unsalted butter
300g golden caster sugar
3 large eggs
320g self-raising flour
1 lemon, zest and juice
100g fresh blueberries
FOR THE DECORATION:
250g icing sugar
1 lemon, juice only
1 lemon, sliced
METHOD
- Pour the milk into a mug and heat in the microwave for 30-60 seconds until piping hot.
- Place the Whittard English Breakfast Teabag into the milk and leave to infuse whilst you make the loaf cake.
- Preheat the oven to 160°C (fan).
- Line the base and the long sides of a 2lb loaf tin with greaseproof paper.
- Beat the margarine (or butter) and sugar together until light and fluffy.
- Beat in the eggs one at a time, adding a tablespoon of the 300g flour after each egg to stop the mixture from curdling.
- Add the remaining flour, the milky tea infusion and the zest and juice of the lemon and gently fold the mixture together until smooth and fully combined.
- Toss the blueberries in a little flour (this will stop them from sinking) and fold them into the cake mixture.
- Spoon the mixture into the loaf tin, spreading it to the edges and smoothing it out the top.
- Bake for 60-70 minutes until risen, golden on top and a toothpick inserted into the middle comes out clean. Leave to cool completely.
- Mix the icing sugar and lemon juice together until combined. The consistency of the icing should be thick but still pourable. If it's too thick, mix in a teaspoon of cold water at a time until it reaches the right consistency.
- Pour the icing over the loaf cake, letting it drip down the sides.
- Leave to set for 20 minutes, then decorate with lemon slices.
- Slice and enjoy!
FOR THE LOAF CAKE:
1 Whittard English Breakfast Teabag
50ml milk
300g margarine or unsalted butter
300g golden caster sugar
3 large eggs
320g self-raising flour
1 lemon, zest and juice
100g fresh blueberries
FOR THE DECORATION:
250g icing sugar
1 lemon, juice only
1 lemon, sliced
- Pour the milk into a mug and heat in the microwave for 30-60 seconds until piping hot.
- Place the Whittard English Breakfast Teabag into the milk and leave to infuse whilst you make the loaf cake.
- Preheat the oven to 160°C (fan).
- Line the base and the long sides of a 2lb loaf tin with greaseproof paper.
- Beat the margarine (or butter) and sugar together until light and fluffy.
- Beat in the eggs one at a time, adding a tablespoon of the 300g flour after each egg to stop the mixture from curdling.
- Add the remaining flour, the milky tea infusion and the zest and juice of the lemon and gently fold the mixture together until smooth and fully combined.
- Toss the blueberries in a little flour (this will stop them from sinking) and fold them into the cake mixture.
- Spoon the mixture into the loaf tin, spreading it to the edges and smoothing it out the top.
- Bake for 60-70 minutes until risen, golden on top and a toothpick inserted into the middle comes out clean. Leave to cool completely.
- Mix the icing sugar and lemon juice together until combined. The consistency of the icing should be thick but still pourable. If it's too thick, mix in a teaspoon of cold water at a time until it reaches the right consistency.
- Pour the icing over the loaf cake, letting it drip down the sides.
- Leave to set for 20 minutes, then decorate with lemon slices.
- Slice and enjoy!
