Name: Lemon Fruitcake
Prep time: 20 min
Cook time: 50 min
Total time: 1 h 10 min
Yield: 1 loaf
Cuisine: Western
Ingredients: 1 cup all-purpose flour; 1/2 teaspoon baking powder; 1/4 teaspoon salt; 1/2 cup unsalted butter, softened; 3/4 cup granulated sugar; 2 large eggs; 1/3 cup sour cream; Zest of 2 lemons; Juice of 1 lemon; 1 teaspoon vanilla extract; 1/2 teaspoon ground cinnamon; 1/2 cup chopped mixed dried fruits (such as raisins, cranberries, and apricots); 1/4 cup chopped nuts (such as pecans or walnuts)

Instructions

Preheat your oven to 350°F (175°C) and grease a 9x5-inch loaf pan. Line the bottom of the pan with parchment paper for easy removal.
In a medium bowl, sift together the flour, baking powder, and salt. Set aside.
In a large mixing bowl, cream the softened butter and sugar together until light and fluffy.
Beat in the eggs, one at a time, ensuring each is fully incorporated before adding the next.
Stir in the sour cream, lemon zest, lemon juice, vanilla extract, and ground cinnamon until well combined.
Gradually add the dry ingredients to the wet mixture, stirring until just incorporated. Be careful not to overmix.
Gently fold in the chopped dried fruits and nuts, ensuring they are evenly distributed throughout the batter.
Pour the batter into the prepared loaf pan, smoothing the top with a spatula.
Bake in the preheated oven for 45-50 minutes, or until a toothpick inserted into the center comes out clean.
Allow the lemon fruitcake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
Once cooled, slice the fruitcake into thick, generous pieces and serve with a cup of tea or coffee for a delightful treat.
Store any leftovers in an airtight container at room temperature for up to 3 days, or in the refrigerator for longer freshness. The flavors of this fruitcake will meld together beautifully over time, making it even more delicious with each passing day.

Ingredients

Instructions

Nutrition Facts

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