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–+ servings
Blackcurrant loaf cake with a slice cut off.
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5 from 4 votes

Easy Blackcurrant Cake

An easy blackcurrant cake with a sweet and zingy lemon drizzle! Make the loaf cake with fresh or frozen blackcurrants.
Course Baking, Cake
Cuisine British
Prep Time 10 minutes
Cook Time 1 hour 10 minutes
Total Time 1 hour 20 minutes
Servings 10
Calories 403kcal
Author Beth Sachs

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Equipment

Ingredients

Metric - US Customary
  • 175 g Blackcurrants stems removed, washed & dried
  • 1 tablespoon Plain Flour
  • 225 g Unsalted Butter
  • 225 g Caster Sugar
  • 4 Eggs large
  • 200 g Self Raising Flour
  • 30 g Ground Almonds
  • 1 Lemon zest only

For the lemon drizzle

  • 60 g Caster Sugar
  • 1-2 tablespoon Lemon Juice

Instructions

  • Preheat the oven to 180°c (160 fan/ Gas 4/ 350F) and grease and line a 2lb loaf tin with non stick baking parchment.
  • Coat the blackcurrants in plain flour and shake until every one is coated.
    175 g Blackcurrants, 1 tablespoon Plain Flour
  • In a large mixing bowl cream together the butter and sugar with a wooden spoon until pale and fluffy.
    225 g Unsalted Butter, 225 g Caster Sugar
  • Beat in the eggs.
    4 Eggs
  • Fold in the flour, ground almonds and lemon zest.
    200 g Self Raising Flour, 30 g Ground Almonds, 1 Lemon
  • Spoon half the cake mixture into the loaf tin.
  • Fold the flour-coated blackcurrants through the remaining half of the mixture and spoon into the loaf tin.
  • Bake for 1 hour 10 minutes. Cover with foil after 50 minutes to prevent the top of the cake from burning.
  • Mix together the caster and lemon juice for the drizzle and spoon over the cake as soon as it comes out of the oven.
    60 g Caster Sugar, 1-2 tablespoon Lemon Juice
  • Allow the cake to cool in the tin. Run a round-edged knife between the cake and the tin and carefully remove to a cake plate.

Notes

Variations:
  • Swap the lemon zest for vanilla extract.
  • Use other berries such as raspberries, blueberries, or blackberries (you might want to check out my blackberry loaf cake).
  • Top the cake with a crumble topping rather than a lemon drizzle.
  • Add a handful of chopped nuts to the cake batter. Pecans or walnuts would work well.
  • Fold in white chocolate chunks. Sweet white chocolate pairs nicely with the tart fruity black currants.
 
Storage:
Store - The cake should be stored in an airtight container or cake tin. It will keep for up to 5 days.
Freeze - Allow the cake to cool, wrap in two layers of foil, and freeze for up to 3 months. Defrost at room temperature before slicing and serving.
 
Nutrition:
The nutritional information provided is approximate and is calculated using online tools. Information can vary depending on various factors, but we have endeavoured to be as accurate as possible.
 

Nutritional Information (Approximate)

Calories: 403kcal | Carbohydrates: 48g | Protein: 6g | Fat: 22g | Saturated Fat: 12g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 114mg | Sodium: 29mg | Potassium: 124mg | Fiber: 1g | Sugar: 29g | Vitamin A: 700IU | Vitamin C: 38mg | Calcium: 37mg | Iron: 1mg
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