Wonderful and easy-to-prepare recipe and it tastes very delicious, It remains soft and soft even after several days of preparing it. This recipe contains flour, baking powder, milk, sugar, eggs, vanilla, oil, and zest of lemon. Try this recipe and enjoy its taste

Ingredients

For the dough:

• A cup and a half of flour for all uses
• A tablespoon of flour for all uses
• Two small spoons of baking powder
• Half a teaspoon of salt
• Cup of milk
• Cup of sugar
• Three eggs
• Two small spoons with lemon zest
• Half a teaspoon of vanilla
• Half a cup of vegetable oil
• A cup and a half of berries, fresh or frozen

Lemon syrup:

• A third of a cup of lemon juice
• A third of a cup of sugar

Icing:

• A cup of fine sugar
• Three tablespoons of lemon juice

How to make it:

1. Heat the oven to 200 degrees
2. Grease the English bread pan with butter, sprinkle it with a little flour, and get rid of the excess flour
3. In a medium bowl, sift the flour, baking powder, and salt and set aside
4. In a large bowl, beat the milk, sugar, eggs, lemon zest, vanilla, and oil
5. Gradually we add the dry ingredients over the liquid ingredients
6. In another bowl, put the berries and a spoonful of flour and mix them together until all the grains are covered with flour
7. Add berries over the loaf mixture, then transfer all to the bread pan and bake for about an hour, or until full maturity when tested with a toothpick
8. We let the loaf cool down for about ten minutes before turning it over
9. Meanwhile, prepare the lemon juice, in a bowl mix the sugar and lemon juice and cook the mixture over medium heat until the sugar melts completely, remove it from the heat and leave it aside
10. We make holes on the surface of the loaf with a toothpick, then with a brush, we wipe the loaf with lemon impregnation and let it cool completely
11. Prepare the covering: In a small bowl, put the fine sugar and lemon juice, the mixture should be thick (if the mixture is very thick, we add an extra spoonful of lemon juice). Pour the coverage over the loaf and let it flow over the edges of the loaf
12. We leave the loaf until the covering is frozen, then serve