Close
user profile
Kraft User
Close Icon
Boysenberry Lemon Loaf
Picture of the Boysenberry Lemon Loaf
Add To Favourites Icon

Boysenberry Lemon Loaf

This Boysenberry Lemon Loaf is so tasty and sweet. A delicious treat for morning or afternoon tea. Taking only 15 minutes to prepare, the loaf will be in the oven in no time. Serve dusted with icing sugar with a dollop of Greek yoghurt - yum!
Makes 8
Prep Time 15 minutes
Cook Time 50-60 minutes

Ingredients

125 g butter
1 cup caster sugar
1 tsp finely grated lemon zest
2 eggs, separated
½ cup milk
¼ cup lemon juice
1 ½ cups self raising flour
½ cup ground almonds
400 g can Wattie's Boysenberries in Syrup, drained through a sieve*
Icing sugar for dusting
Greek yoghurt to serve

NUTRITION INFORMATION: Average Quantity per Serving

Nutrition information is calculated using a recipe analysis program and is subject to variations you may make to the ingredients or cooking method. This nutrition information is intended as a guide only and excludes serving suggestions and swaps you may make.
Shop Ingredients online
INGREDIENTS

Made with

Method

Step 1
Preheat the oven to 180C conventional bake. Grease and line the base and sides of a 22 x 11 cm loaf tin with baking paper.
Step 2
Using an electric beater, cream the butter, caster sugar and lemon zest until the mixture is light and fluffy. Add the egg yolks one at a time, beating well between each addition.
Step 3
Combine the lemon juice and milk in a small jug. Fold the wet ingredients into the creamed mixture alternately with the self raising flour and ground almonds.
Step 4
Beat the egg whites until soft peaks form. Fold into the batter. Spread half of the batter into the prepared loaf tin. Dot with half of the drained boysenberries. Dollop over the remaining batter and spread evenly. Dot remaining boysenberries over the top.
Step 5
Bake in the preheated oven for 50 to 60 minutes or until a skewer inserted into the middle of the loaf comes out clean. Remove from the oven and cool in the tin for 15 minutes, before turning out onto a rack to cool completely.
Step 6
To serve, dust with icing sugar and serve with Greek yoghurt.

Tips

Reserve the syrup and mix with soda and squeeze of lemon juice to make a refreshing drink. Store extra syrup in the refrigerator or freeze into conveniently sized ice cubes.
What do I need?
Select All
125 g butter
1 cup caster sugar
1 tsp finely grated lemon zest
2 eggs, separated
½ cup milk
¼ cup lemon juice
1 ½ cups self raising flour
½ cup ground almonds
400 g can Wattie’s Boysenberries in Syrup, drained through a sieve*
Icing sugar for dusting
Greek yoghurt to serve
Add To Shopping List

Watch How To Video

Add To Shopping List
Add To Meal Planner
MY LISTS
CREATE NEW
Save to List
Save to Plan
Cancel

You might also like

Pear and Vanilla Crumble Muffins image
Cook Time 15 minutes
Easy
Pear and Vanilla Crumble Muffins
Pear and Vanilla Crumble Muffins
Add to Favourites Icon
Decadent Chocolate Chip Cookies image
Cook Time 15–20 minutes
Intermediate
Decadent Chocolate Chip Cookies
Decadent Chocolate Chip Cookies
Add to Favourites Icon
Summer Plum Shortcake image
Cook Time 60 minutes
Intermediate
Summer Plum Shortcake
Summer Plum Shortcake
Add to Favourites Icon
Sour Cream and Apricot Syrup Cake image
Cook Time 1 hour 15 minutes
Easy
Sour Cream and Apricot Syrup Cake
Sour Cream and Apricot Syrup Cake
Add to Favourites Icon