Red Currant Loaf Cake
An easy recipe for 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.