Lemon Loaf with Berries and Cream Tell a Friend

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Only quantities of ingredients are changed; recipe Directions below will not reflect those changes.


  • 3 - lemons
  • 2 - eggs
  • 2/3 cups - buttermilk
  • 1/2 teaspoons - lemon extract
  • 1 cups - regular rolled oats, coarsely ground
  • 1 cups - all-purpose flour
  • 1/2 cups - organic cane sugar
  • 1/3 cups - turbinado sugar
  • 1 teaspoons - baking powder
  • 1/4 teaspoons - baking soda
  • 1/4 teaspoons - sea salt
  • 1/4 cups - organic cane sugar
  • 5 cups - fresh mixed berries
  • - whipped cream
  • Directions:

    1. Preheat oven to 350 degrees F. Grease an 8-inch loaf pan. Line pan with parchment; set aside. Finely zest 1 lemon. Remove peel from 1 of the remaining lemons; cut peel into thin strips. Set aside. Juice lemons (about 9 tablespoons).

    * To grind up the oats, place rolled oats in a blender or food processor and pulse until coarsely ground.

    2. In a large bowl whisk together eggs, buttermilk, oil, extract, zest, and 2 tablespoons of the lemon juice. Add oats, flour, the 1/2 cup of organic cane sugar, turbinado sugar, baking powder, baking soda and sea salt. Stir gently to combine. Pour batter into prepared pan; sprinkle with turbinado sugar. Bake 45-50 minutes or until a toothpick inserted near center comes out clean. Cool in pan on wire rack for 10 minutes.

    3. Meanwhile, in a small saucepan combine remaining lemon juice and the 1/4 cup organic cane sugar. Bring to boiling over medium heat; boil, gently stirring to dissolve sugar. Remove from heat. Pour half the syrup into a 2-cup measure; stir in lemon peel.

    4. Remove loaf from pan. Place on a wire rack set over a shallow baking pan. Gently poke top of loaf all over with a fork. Pour syrup and peel mixture over loaf. Let cool completely.

    5. Return remaining syrup to heat; bring just to boiling. Stir in berries to coat. Simmer 1 to 2 minutes until berries just start to soften. Slice loaf with a serrated knife. Serve with berries and whipped cream.

    Brief Description

    The ground oats along with organic cane and turbinado sugars add complex flavor to this delicious cake bread, served with berries and cream for a luscious dessert.

    Main Ingredient:


    Category:  Cakes

    Cuisine:  Southern

    Prep Time: 30 min
    Cook Time: 50 min


    For the cake, you can substitute 3/4 cup granulated sugar for the combined 1/2 cup organic cane sugar and 1/3 cup turbinado sugar. For syrup, substitute 1/4 cup granulated sugar for 1/4 cup organic cane sugar, if you don't have that on hand.


    Better Homes and Garden

    Posted By:


    Posted On:

    August 22, 2015

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