Red Currant Loaf Cake is an easy dessert you will probably finish on that evening. Like at my house. Juicy, fluffy, sweet, and sour. Currants are in the season, so you can use fresh currants for this fruit loaf cake or use a frozen product – as I did. And it takes only 1 hour to bake. Ridiculous, really. But also delicious. So, who is going to try a slice of a loaf cake?
INGREDIENTS:
Red Currant Loaf Cake
- 150 g butter room temp
- 2 tbsps oil
- 290 g regular white sugar
- 20 g vanilla sugar
- 3 eggs room temp
- 200 g cake flour
- 1 ½ tsp baking powder
- 130 ml semi-fat milk room temp
- a handfull of defrosted or fresh red currants
- juice from 1 lemon
- lemon zest from 1 lemon
Lemon icing
- icing sugar
- currants
- lemon juice
A fruit loaf cake is one of the best things you can go after during the summer. Red currant loaf cake is SOOOO good. Delicious and fluffy cake with a hint of sour currants with lemon. It cuts so easily – no crumbs or anything.
We literally finished this cake the same day I baked it.
As a huge fan of loaf cakes, I must admit, that this is so far the best loaf cake I’ve ever made. You get a perfect bite of a soft cake. Moist, no crumbs, fluffy cake. A perfect combination. And what’s the best – it is such a simple and easy recipe.
I would really love to write something poetic that will make you bake it immediately, or create this illusion of a perfect cake. But I strongly recommend you – just make it. You will not regret it!
some other loaf cakes I created:
HOW TO MAKE Red Currant Loaf Cake:
Preheat the oven to 170°C. Prepare a loaf tin with baking paper attached to it.
Massage sugars with lemon zest with your fingers. Whisk the butter with oil and sugar. Mix for 5 minutes or more – until it’s fluffy and foamy.
Add one egg at a time while mixing. Mix until fully combined.
Squeeze a few drops of lemon juice into the milk. In another bowl whisk flour and baking powder. Now add ⅓ of flour into the batter, mix on medium speed, add ½ of milk, defrosted red currants, and repeat the process until you add flour as last. Do not over-mix the batter.
Pour the batter into the loaf tin and bake for 50-65 minutes or until the toothpick comes out clean. Take the loaf cake out of the oven and let cool for another 20 minutes.
When the cake is cool, prepare lemon icing. In a bowl mix icing sugar, defrosted red currants, and lemon juice. Add as many ingredients as you like – the consistency should be like American pancake batter. If you prefer thicker icing – use more icing sugar.
Let the cake cool for an hour before serving.
MY TIPS FOR THE BEST LOAF CAKE POSSIBLE:
- fresh red currants – please, use fresh or defrosted currants. Do not use frozen fruit!
- room temperature ingredients – when the recipe calls for room temperature (room temp) ingredients, use them! This is a small but common mistake people make. The cake looks underbaked and has this chunks of cold batter. That’s why you need to use room temperature products. ❤️
- whisk your butter and sugars properly – if you follow me on my Instagram, you witnessed the whole process of recipe testing of this loaf cake. I was in a hurry and didn’t whisk the butter and sugars as long as the recipe needed. So again, mix until it looks like foam. You need the air to come in and lift the cake. Otherwise, you get a small and moist loaf cake that looks awfully.
If you decide to make this cake at home, please send me a picture or tag me on Instagram or Tiktok ❤️ I would love to see your creations and if you actually liked any of my desserts 😊
Red Currant Loaf Cake
Ingredients
Red Currant Loaf Cake
- 150 g butter room temp
- 2 tbsps oil
- 290 g regular white sugar
- 20 g vanilla sugar
- 3 eggs room temp
- 200 g cake flour
- 1 ½ tsp baking powder
- 130 ml semi-fat milk room temp
- a handfull of defrosted or fresh red currants
- juice from 1 lemon
- lemon zest from 1 lemon
Lemon icing
- icing sugar
- currants
- lemon juice
Instructions
- Preheat the oven to 170°C. Prepare a loaf tin with baking paper attached to it.
- Massage sugars with lemon zest with your fingers. Whisk the butter with oil and sugar. Mix for 5 minutes or more – until it's fluffy and foamy.
- Add one egg at a time while mixing. Mix until fully combined.
- Squeeze a few drops of lemon juice into the milk. In another bowl whisk flour and baking powder. Now add ⅓ of flour into the batter, mix on medium speed, add ½ of milk, defrosted red currants, and repeat the process until you add flour as last. Do not over-mix the batter.
- Pour the batter into the loaf tin and bake for 50-65 minutes or until the toothpick comes out clean. Take the loaf cake out of the oven and let cool for another 20 minutes.
- When the cake is cool, prepare lemon icing. In a bowl mix icing sugar, defrosted red currants, and lemon juice. Add as many ingredients as you like – the consistency should be like American pancake batter. If you prefer thicker icing – use more icing sugar.
- Let the cake cool for an hour before serving.
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