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!
400 g can Wattie's Boysenberries in Syrup, drained through a sieve*
Icing sugar for dusting
Greek yoghurt to serve
Avg. Quantity per Serving
Avg. Quantity per 100g
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.
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.
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.
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.
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.
To serve, dust with icing sugar and serve with Greek yoghurt.
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?
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*