So this is a recipe for a super easy, super delicious quick berry citrus loaf bread from my friend Jess Reed’s new book, The Baker’s Appendix. Now, it’s true that I’m going out on a bit of a limb here, as up until now I’ve only posted “original” recipes on this here blog. But you know, change is good, and this loaf cake is even better. If you do not presently own Jess’ book (aka the most delightful “kitchen companion” for which your baker-self could ever ask), I highly recommend purchasing it tout de suite. It offers up cups to grams conversions for almost every baking ingredient you could imagine, ingredient substitutions (when you realize the quart container in the back of your fridge is actually heavy cream, not buttermilk, and you’re halfway through your recipe for buttermilk pancakes), DIY extracts, food coloring and more.Oh, and did I mention that it includes a handful of recipes including this berry citrus one? The loaf is not-too-sweet, moist and deeply lemon-y. I filled it with a variety of berries that I froze last summer. I also substituted a yolk for one of the eggs (extra yolk = extra tender and rich cake), and tangy buttermilk for the milk. And though I did not glaze it with the lemon confectioners’ sugar glaze Jess recommends, I think I might next time, as truth be told: my sweet-tooth knows no bounds.
Berry Citrus Loaf, slightly adapted from Jessica reed's The Baker's Appendix
- 2 cups 250 grams all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon kosher salt
- zest of one large lemon
- 1 cup 200 grams granulated sugar
- 1 egg yolk room temp
- 1 large egg room temp
- 1 cup buttermilk room temp
- 1/2 cup neutral oil
- 1 tablespoon pure vanilla extract
- 1 cup 125 grams berries (frozen is fine, do not defrost)
- 1 1/2 cups 150 grams confectioners' sugar
- 1 - 4 tablespoons freshly squeezed lemon juice
- 1 teaspoon lemon extract optional
- Preheat the oven to 350 degrees. Grease your 9x5x2-inch loaf pan with non-stick cooking spray or softened butter. Line with parchment paper covering the bottom and the two short sides of the pan and grease again.
- In a medium bowl, whisk together the dry ingredients, save for the sugar. In a large bowl, rub the lemon zest into the sugar with your fingers. Then, add the egg yolk, egg, buttermilk, oil and vanilla, and whisk to combine. With a rubber spatula, fold the dry ingredients into the wet until just combined - stop mixing when the batter is still streaked with flour. Add the berries and fold in until just combined.
- Transfer to the loaf pan and bake for 40 to 50 minutes, rotating the pan at the halfway point, and pulling the loaf when a cake tester has a moist crumb or two. Let cool for 10 minutes on a cooling rack, then remove the cake from the pan and let cool to room temperature.
- To glaze (optional): Combine all of the ingredients in a small bowl and whisk to combine, until smooth, adding as much juice as is necessary to produce a pourable glaze. Dribble/pour over cooled cake and let set before slicing snd serving.