Lemon curd & blueberry loaf cake

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• Jordy

  09 March 2010

  Jordy rated this recipe

  

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• Andrea Gee

  10 March 2010

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• Cradds

  13 March 2010

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• JOOLES

  13 March 2010

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• EAR

  16 March 2010

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• sally

  17 March 2010

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• Jules

  20 March 2010

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• Sally T

  05 April 2010

  Sally T rated and commented on this recipe

  

  I have made this cake several times now - it's so good and very straightforward to make. I added half the juice of the lemon to the cake mixture by mistake once and now do it each time as it makes it really moist A definate winner!

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• HodsonKL

  07 April 2010

  HodsonKL rated and commented on this recipe

  

  Made the cake for my mother's birthday and it went down a treat. It was really moist and yummy!

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• Alexandra

  12 April 2010

  Alexandra rated and commented on this recipe

  

  Have made this several times, it's a really lovely cake, I find that it doesn't need the yoghurt to serve. Also tried it with a lemon juice & sugar topping (as in lemon drizzle cake) to take out walking to prevent sticky situations with the icing! Also have changed blueberries for raspberries on one occasion, which was also good.

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• Muslingpige

  18 April 2010

  Muslingpige rated and commented on this recipe

  

  Really nice. All the blueberries ended up at the bottom of the cake. Think I might try and make at blueberry coulis to go with the greek yoghurt and lemoncurd next time.

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• Beth

  21 April 2010

  Beth rated and commented on this recipe

  

  very nice - even served by itself without the yoghurt etc. It is lovely and moist.

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• janet

  25 April 2010

  janet rated and commented on this recipe

  

  This is a wonderful cake and really terrific when served with the lemon curd and yogurt. I took it on a picnic and it was a great end to the day as the sun went down.

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• Bookey2712

  25 April 2010

  Bookey2712 rated and commented on this recipe

  

  Really moist summery cake............... no need for the yogurt to serve it though it was lovely on it's own :0)

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• tricia

  30 April 2010

  tricia rated and commented on this recipe

  

  Made this last weekend with the kids and we loved it evnn though it took about half an hour longer to cook than the recipe said. All gone by teatime! Am making it tonight for dinner at my mother's.

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• Midshipman

  04 May 2010

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• Jenny E

  08 May 2010

  Jenny E rated and commented on this recipe

  

  Excellent and very easy to make.

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• Shel

  20 May 2010

  Shel commented on this recipe

  We loved it ..

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• Emmastanbury89

  24 May 2010

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• cbury77

  01 June 2010

  cbury77 rated and commented on this recipe

  

  Really easy to make! Everyone enjoyed it.

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http://www.bbcgoodfood.com/recipes/358609/

http://www.bbcgoodfood.com/recipes/358609/

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Ingredients

• 175g softened butter , plus extra for greasing
• 500ml tub Greek yogurt (you need 100ml/3.5fl oz in the cake, the rest to serve)
• 300g jar good lemon curd (you need 2 tbsp in the cake, the rest to serve)
• 3 eggs
• zest and juice 1 lemon , plus extra zest to serve, if you like
• 200g self-raising flour
• 175g golden caster sugar
• 200g punnet of blueberries (you need 85g/3oz in the cake, the rest to serve)
• 140g icing sugar
• edible flowers , such as purple or yellow primroses, to serve (optional)

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Difficulty and servings

Cuts into 8-10 slices

Preparation and cooking times

Prep 20 mins

Cook 1 hr 15 mins

Un-iced cake can be frozen

Ingredients

• 175g softened butter , plus extra for greasing
• 500ml tub Greek yogurt (you need 100ml/3.5fl oz in the cake, the rest to serve)
• 300g jar good lemon curd (you need 2 tbsp in the cake, the rest to serve)
• 3 eggs
• zest and juice 1 lemon , plus extra zest to serve, if you like
• 200g self-raising flour
• 175g golden caster sugar
• 200g punnet of blueberries (you need 85g/3oz in the cake, the rest to serve)
• 140g icing sugar
• edible flowers , such as purple or yellow primroses, to serve (optional)

Per serving (8)

663 kcalories, protein 10g, carbohydrate 96g, fat 30 g, saturated fat 16g, fibre 1g, sugar 65g, salt 0.86 g

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