Fruity cake recipe for 4 - 8 people, takes only 15 mins; recipe has butter, greek yogurt, lemon curd, egg, lemon, self-raising flour, golden caster sugar, blueberry, icing sugar and flower.
Lemon curd & blueberry loaf cake
Course: Fruity cake
Servings
4 - 8
servings
Prep time
20 mins
Ingredients
- Egg: 3 eggs
- Lemon: zest and juice 1 lemon, plus extra zest to serve, if you like
- Butter: 175g softened butter, plus extra for greasing
- Greek Yogurt: 500ml tub Greek yogurt (you need 100ml/3 1/2 fl oz in the cake, the rest to serve)
- Self Raising Flour: 200g self-raising flour
- Golden Caster Sugar: 175g golden caster sugar
- Blueberry: 200g punnet of blueberries (you need 85g/3oz in the cake, the rest to serve)
- Icing Sugar: 140g icing sugar
- Lemon Curd: 300g jar good lemon curd (you need 2 tbsp in the cake, the rest to serve)
- Flower: edible flowers, such as purple or yellow primroses, to serve (optional)
Directions
- Heat oven to 160C/140C fan/gas 3. Grease a 2lb loaf tin and line with a long strip of baking parchment. Put 100g yogurt, 2 tbsp lemon curd, the softened butter, eggs, lemon zest, flour and caster sugar into a large mixing bowl. Quickly mix with an electric whisk until the batter just comes together. Scrape half into the prepared tin. Weigh 85g blueberries from the punnet and sprinkle half into the tin, scrape the rest of the batter on top, then scatter the other half of the 85g berries on top. Bake for 1 hr 10 mins-1 hr 15 mins until golden, and a skewer poked into the centre comes out clean.
- Cool in the tin, then carefully lift onto a serving plate to ice. Sift the icing sugar into a bowl and stir in enough lemon juice to make a thick, smooth icing. Spread over the top of the cake, then decorate with lemon zest and edible flowers, if you like. Serve in slices with extra lemon curd, Greek yogurt and blueberries.
