Tag Archives: fruit

Meyer Lemon-Blackberry Loaf Cake

17 Jan

Whenever I bake something new, my mom and I conduct a tasting session around our kitchen table. We assess the texture, complexity of flavor, and uniqueness of an item, savoring each bite in between sips of coffee. While I have undoubtedly inherited her sweet tooth, my mom has also taught me to appreciate quality and attention-to-detail. Unlike a main meal, eating a baked good is a special experience that someone enjoys for a few minutes out of his or her day. Pastries are not meant to be wolfed down for sustenance, but should provide simple pleasure and sweet satisfaction. This philosophy has shaped my baking style and recipe selection.

I chose to make this cake because I thought it would pair well with an afternoon coffee or tea, providing just the right amount of sweetness and tender, moist crumb. Plump, tart blackberries spot the cake’s golden interior, like little jewels that burst inside your mouth. With its beautiful appearance and fresh, unfussy flavors, this loaf epitomizes what a great baked good should be in my book.

Recipe courtesy of Foodess

Because I used fresh, juicy blackberries, I increased the original baking time by 10 minutes. If you opt for a dried fruit or one with less moisture, adjust the baking time accordingly. 

  • 1 1/2 cups all-purpose flour
  • 1 tsp baking powder
  • 1 /4 tsp baking soda
  • 1/2 tsp salt
  • 1/4 cup sour cream or Greek yogurt
  • 2 tbsp finely grated Meyer lemon zest (from two lemons)
  • 1/4 cup fresh Meyer lemon juice
  • 1 tsp vanilla extract
  • 1 cup (2 sticks) butter, softened
  • 1 1/4 cups granulated sugar
  • 4 large eggs, at room temperature
  • 1/2 cup fresh blackberries, broken up into small pieces

For the glaze:

  • 1/4 cup Meyer lemon juice (from 1 lemon)
  • 1/2-3/4 cup powdered sugar, sifted

Yields 12 generous slices.

1. Preheat the oven to 325 degrees F. Grease a 9×5-inch loaf pan, or line with parchment paper. In a medium bowl, whisk together flour, baking powder, baking soda, and salt. Set aside. In a separate bowl, whisk together sour cream, lemon zest, lemon juice, and vanilla. Set aside.

2. In the bowl of a stand mixer equipped with a paddle attachment, beat butter and sugar on medium-high speed until light and fluffy, about 3 minutes. Beat in eggs, one at a time, until fully incorporated. Scrape down the sides of the bowl when necessary.

3. Reduce mixer speed and alternatively beat in ⅓ of flour mixture, followed by ½ of sour cream mixture, and repeat, ending with the last ⅓ of the flour mixture. Be sure to pause the mixer occasionally to scrape down sides of the bowl. Using your hands, gently break up the blackberries into small pieces. Use a spatula to gently fold them into the batter.

4. Pour batter into prepared loaf pan and bake for 60-80 minutes, until the top springs back when lightly pressed or a toothpick inserted in the center comes out clean. Cool 5 minutes in pan, then transfer to a cooling rack. Cool completely before icing.

5. To make the glaze, whisk together lemon juice and powdered sugar until there are no lumps. Adjust the amount of powdered sugar based on desired thickness. Drizzle over cooled cake.

Sqirl

13 Dec

Sqirl, a tiny café located in the Virgil Village neighborhood of Los Angeles, has single-handedly fostered my passion for breakfast. Sqirl started as an artisanal jam company, using rare, local produce to create unique flavorings. Think Cranberry-Bourbon and Santa Rosa Plums with Flowering Thyme. Owner Jessica Koslow has applied this same vibrance and ingenuity to her breakfast and lunch café. I mean, just look at the spread. Every dish is colorful and interesting, combining flavors and textures in ways that speak to your pallet.

Brown rice bowl with sorrel pesto, poached egg, and crumbled feta.

Since discovering Sqirl over the summer, I visit on a weekly basis, indulging in rice bowls topped with delicately poached eggs, small-batch baked goods, masterfully-crafted coffees, and brioche toasts. Located off the beaten path, the café offers an intimate and cozy vibe, with eclectic background music and casual bar seating. Despite the decidedly unpretentious setting, Sqirl’s staff is serious about food and crafts each dish with impeccable attention to detail.

Brown butter blondie with raspberry and Tahitian vanilla bean jam.

The brioche toasts anchor the menu and showcases Sqirl’s wonderful jam. Being a nut butter enthusiast, I love the gritty almond-hazelnut butter slathered on top of a thick slice of brioche, and sealed with a layer of glossy peach jam. You can swap out the nut butter for house-made ricotta or rich chocolate ganache sprinkled with fleur de sel. While you may be tempted to raise your eyebrows at the heaping amount of marmalade, fear not. Unlike the cloying, overly-sweetened varieties available at grocery stores, these jams render flavor and freshness, with pieces of whole fruit still intact.

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If that isn’t enough to convince you to visit, the coffee is excellent. Since developing a taste for lattes a few months ago, I crave them on a daily basis. Sqirl not only serves a delightfully creamy latte, but a killer cappuccino with house-made almond milk.

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Sqirl
720 North Virgil Ave.
Ste. 4
Los Angeles, CA 90029
(323) 284-8147
sqirlla.com
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Monday – Friday, 6:30 a.m. – 4 p.m.
Saturday – Sunday, 8 a.m. – 4 p.m.