Noreen's Kitchen
Lemon Berry Buttermilk Loaf Cake

Chick-Fil-A Copycat Sauce Recipe, Noreen's Kitchen

Lemon Berry Buttermilk Loaf Cake

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1 Cup good quality mayonnaise
1 tablespoon granulated sugar
2 tablespoons apple cider vinegar
1/2 teaspoon celery seed
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
1/2 teaspoon salt

1/2 teaspoon cracked black pepper

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Hi!  I'm Noreen, wife, mother of two amazing, almost grown, daughters, content creator, cook, baker and sister in Christ. Welcome to my Kitchen!   I hope you stick around, enjoy the recipes and share them with those you love!

Preheat oven to 350 degrees.

Prepare a loaf pan with cooking spray, line with parchment so that it hangs over each long side.  This will give you a handle to pull out your baked loaf and resist breakage.  Spray the parchment.  Set aside.

Combine eggs, buttermilk, lemon juice, melted butter, lemon zest and vanilla extract in a bowl.  Whisk well to combine.

Combine flour, sugar, baking powder, and salt in a large bowl.  Whisk well to incorporate and distribute the ingredients evenly.

Add berries to the flour mixture and toss gently to coat.

Add wet ingredients to dry and stir gently as not to break up the berries too much.  Being sure that all ingredients are well incorporated and there are no streaks of dry flour remaining.

Pour batter into prepared loaf pan.

Bake for 45 to 50 minutes or until a toothpick inserted in the center comes out free of any wet batter.  A few crumbs is fine.

Remove from oven and allow to cool in the pan for 10 minutes.

Gently loosen the two short edges of the loaf from the pan and using the parchment, gently lift up the loaf out of the pan to a rack. Allow the loaf to cool completely before slicing.

Store the loaf covered with plastic wrap on your counter for up to three days.  If longer storage is required, place in the refrigerator for up to a week.  The fresh berries can cause the loaf to mold more quickly.

You can also use this batter to make muffins.  This recipe will make up to 12 regular sized muffins or 36 mini muffins.


 
                                        

Today I have something lightly sweet and perfect for summer snacking, dessert, breakfast, brunch or just about any time.  This lemon berry buttermilk loaf is perfect for summer and bursts with the flavor of blueberries and raspberries!  This would be an excellent bed for macerated berries, served with a sprinkling of powdered sugar or a dollop of freshly whipped sweet cream.  This would make a great addition to a graduation breakfast or brunch with friends.  You can even make this into muffins or mini muffins if you like!  No matter how you do it, please give this a try!

The secret to this loaf is the buttermilk.  It makes for a very tender cake with a light airiness that is so welcoming.  This is sort of a cross between a cake and a muffin.  It is slightly sweet getting most of it's flavor from the lemon and berries but it is not as dense as a pound cake.  This is just the perfect summer cake that you can make quickly and enjoy anytime.​
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2 ½ cups all-purpose flour
1 cup granulated sugar
2 ½ teaspoons baking powder
½ teaspoon salt
3 eggs½ cup butter, melted

The taste of this cake cannot be beat.  Tangy raspberries, sweet blueberries and an unbeatable tartness from the lemon makes for an irresistable combination!  I hope you will give this cake a try sometime soon and I hope you love it!

Happy Eating!

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1 cup buttermilk
Juice of one lemon (approx. 2 tablespoons)
Zest of one lemon (approx. 1 tablespoon)
2 teaspoons vanilla extract
1 cup fresh raspberries

1 cup fresh blueberries

Don't limit yourself to the fruit choices I have made either.  This cake would be delicious using frozen mixed berries, only blueberries, or only raspberries or only strawberries or a combination of all three.  You could easily use fresh ripe peaches or nectarines in place of the berries if you like and in the fall some sweet, sauteed apples would be a great addition as well.

If you don't have buttermilk, but really want to make this cake, you have a couple of options.  You can mix milk and sour cream 50/50 or you can use plain or vanilla Greek yogurt.  You can also use a buttermilk substitute by blending 1 cup of whole milk with a tablespoon of lemon juice or white vinegar and letting it sit for 10 minutes to curdle.  Any of these choices will make a viable substitution for the buttermilk.  If you do use buttermilk, try to find whole, cultured buttermilk as this will give you the richness needed for the cake.  Nonfat buttermilk is flat and not as effective, flavor wise.

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