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5.0 from 6 votes

Meyer Lemon Blackberry Swirl Loaf

Adapted from Maida Heatter's East 62nd Street Lemon Cake, this luscious lemon pound cake with swirls of blackberry jam is moist and perfect for snacking. You'll love the lemon sugar glaze.

Prep Time
20 mins
Cook Time
1 hr
Total Time
1 hr 20 mins
Servings: 10
Calories: 290 kcal
Course: Dessert
Cuisine: American

Ingredients

  • 1 ½ cups all purpose flour
  • 1 teaspoon baking powder
  • ¼ teaspoon salt
  • 8 tablespoons butter softened
  • 1 cup sugar
  • 2 eggs
  • ½ cup milk
  • 1 Meyer lemon zested
  • ¼ cup blackberry jam seedless
For Glaze
  • ¼ cup sugar
  • 3 tablespoons Meyer lemon juice

Instructions

    Cup of Yum
  1. Preheat the oven to 350°.
  2. Spray a Loaf pan with non stick vegetable spray and line the bottom of the pan with parchment paper. Spray the parchment paper with vegetable spray and set aside.
  3. Microwave the blackberry jam in 15-20 second increments until liquidy. Set aside.
  4. In a medium bowl combine the flour, baking powder and salt. Whisk to combine.
  5. In a large bowl beat together the sugar and softened butter for 1 to 2 minutes on medium high speed until fluffy and well incorporated. Beat the eggs in one at a time, scraping the sides of the bowl with a spatula occasionally.
  6. Add 1/3 of the flour to the butter mixture and beat on low speed to combine. Add half of the milk, mixing until just combined, followed by 1/3 of the flour and the other half of the milk. End with the remaining flour mixture. Stir in the meyer lemon zest and set aside.
  7. Add 1/3 of the batter to the prepared loaf pan. Drizzle 1/3 of the blackberry jam over the batter and use a toothpick or skewer to gently swirl the jam into the batter. Top with 1/3 of the cake batter. Gently smooth the batter and drizzle with 1/3 of the blackberry jam. Swirl again with the skewer. Add the final bit of cake batter, smoothing the batter to the edges, followed by the remaining blackberry jam. Swirl again with the skewer.
  8. Bake for 30 minutes, then rotate the pan 180° in the oven and bake for an additional 20-30 minutes or until a cake tester comes out clean. Let the loaf cool for five minutes before removing it from the pan.
  9. Meanwhile, mix the sugar and lemon juice (using the meyer lemon you just zested) together in a small bowl. Spoon it over the still hot loaf and let it come to room temperature before slicing.

Nutrition Information

Calories 290kcal (15%) Carbohydrates 46g (15%) Protein 3g (6%) Fat 10g (15%) Saturated Fat 6g (30%) Cholesterol 58mg (19%) Sodium 160mg (7%) Potassium 95mg (3%) Sugar 29g (58%) Vitamin A 350IU (7%) Vitamin C 0.7mg (1%) Calcium 43mg (4%) Iron 1.1mg (6%)

Nutrition Facts

Serving: 10Serving

Amount Per Serving

Calories 290

% Daily Value*

Calories 290kcal 15%
Carbohydrates 46g 15%
Protein 3g 6%
Fat 10g 15%
Saturated Fat 6g 30%
Cholesterol 58mg 19%
Sodium 160mg 7%
Potassium 95mg 2%
Sugar 29g 58%
Vitamin A 350IU 7%
Vitamin C 0.7mg 1%
Calcium 43mg 4%
Iron 1.1mg 6%

* Percent Daily Values are based on a 2,000 calorie diet.