Lemon curd & blueberry loaf cake

Lemon curd & blueberry loaf cake

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(58 ratings)

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Cooking time

Prep: 20 mins Cook: 1 hr, 15 mins

Skill level

Easy

Servings

Cuts into 8-10 slices

Kids can help make this simple springtime treat - delicious with extra lemon curd and yogurt as a pud, or serve with a cuppa

Nutrition and extra info

Additional info

  • Un-iced cake can be frozen
Nutrition info

Nutrition per serving (8)

kcalories
663
protein
10g
carbs
96g
fat
30g
saturates
16g
fibre
1g
sugar
65g
salt
0.86g

Ingredients

  • 175g softened butter, plus extra for greasing
  • 500ml tub Greek yogurt (you need 100ml/3½ fl 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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Method

  1. 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.
  2. 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.

Recipe from Good Food magazine, March 2010

Comments, questions and tips

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Comments

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mrs powell's picture

made this before as per the recipe, made it today, had no blueberries so used morello cherries, had no yoghurt, so used creme fraiche. came out lovely and moist, very versatile cake, will make regularly but mix up the options a bit. according to season. kazzy

ally_2301's picture

Very nice cake. I used lemon curd flavoured Greek yogurt rather than buying both to save money and it worked well. I rolled the blueberries in flour and they didn't sink. It took 85 minutes in the oven. I thought the calories listed seemed a bit high so worked it out myself and it is 412 calories per 1/8th with half of the icing used. Next time I would double the amount of blueberries as it was a little sparse.

gcox222's picture
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Really nice recipe! I made this using low fat ingredients and sweetener instead of sugar and it was still delicious. I also added dollops of lemon curd so when you cut the cake in slices you get gooey pods it was delicious. The blueberries did not sink either!

charliesewell's picture

I make this cake every year for mother's day and my mum absoloutely adores it!

kaym54's picture

This cake is so easy to make-throw everything in and whisk. I used 3 heaped tbsp and more blueberries than recipe suggests, also wholemeal SR flour. Really delicious, moist cake.

CailinLondon's picture

I would never usually choose a lemon cake, but this was delicious! So moist and tasty considering it is such a simple recipe. I thought the lemon juice icing sounded wrong, but it tasted lovely and sharp.

tipsy hobbit's picture

I made this cake for the first time a couple of nights ago and it turned out wonderfully; the blueberries didn't sink, and it cooked through perfectly in 1 hour 15 mins (fan oven). I did change the method for making the cake mixture ever so slightly (instead of mixing everything all together at the same time as it says to) if this made a difference:

-Mixed together butter and sugar
-Added eggs one at a time along with a little flour with each egg until all the eggs/flour were worked into the mixture
-Added the lemon curd and rind
-Added the greek yoghurt (I used 100ml)

I also sprinkled a little of the flour over the blueberries before adding them in.

Will definitely make this again, maybe with some added raspberries or something.

canterburybelle's picture
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I used 100g of yogurt and floured the blueberries that went in the middle of the cake, and it worked out really well. The mix wasn't overly sweet either, which made it seem lighter. My 2lb loaf tin is definitely on the meagre side, though, so a trip to my favourite shop is on the agenda!

HB's picture

First time making this cake and it was delicious. Baked in exactly 1 hr and 15 minutes. I did flour my blueberries but they still sank, however this didn't matter too much to me as it was just for family. A gorgeous moist cake. I used 100g yogurt.

HB's picture

100g or 100ml yogurt? Both amounts are listed - confusing!?

mounses2's picture
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I used frozen blueberries (defrosted) rather than fresh so maybe that's where I went wrong. They all sank to the bottom and it was quite wet because of this. The cake itself i thought was a bit stodgy and perhaps too buttery also. Saying that, my partner loved it, he ate the whole thing in two days with yogurt and curd on the side. I don't think i'd make it again, but gave it two stars as an average of our opinions!

attras's picture
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Can anyone help with this recipe pls? Never have baking disasters (plenty others in life!) but have done this cake twice and can't get it to work. Like a few other contributors, it has turned out dense and stodgy in the middle. Cooked it a bit longer the 2nd time but not much improvement. Its not undercooked in the middle, as such, just stodgy. Nothing wrong with oven etc as have baked successfully in between. Love the ingredients so would like to get it right. I noticed it curdled slightly both times. Interestlingy, didn't have the problem of fruit dropping to the bottom like other people had! Thanks for any input!

canterburybelle's picture
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I left the butter out overnight so that it was really soft (but not melting) and made sure that the eggs and yogurt were at room temperature before adding them to the mix. I think that curdling can be caused by temperature differences in ingredients. It's a really lovely recipe, so do persevere!

louisewhitehead's picture

I have made this ten or more times. Sometimes it's perfect and others not so. I noticed that the ingredients list says 100ml of yoghurt but the instructions say 100g of yoghurt (I presume that 100ml is lighter than 100g ) this may have been where I have gone wrong, I now measure 100ml. Lovely cake.

jbowers's picture
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A lovely moist sponge made for me on mother's day by my 11 yr old daughter. Instead of topping with flowers she used additional blueberries along the centre of the cake - stunning & Simple to make but very moreish!

gervais's picture
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I have made this a couple of times because it is so easy and very moist. I also have a glut of lemons on my trees so make my own lemon curd wich I use in the recipe.

aticavo's picture
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My husband said this is the best cake he ever had by far! :P It is really delicious and moist.

chester135's picture

Made this today for fathers day on sunday with great success. Only thing different I did was to put half the lemon juice in the cake and rest in the icing and added 1tbs lemon curd to icing also. As most comments seem to be that the blueberries sunk to bottom of the cake I rolled the berries in flour before adding them and it worked so well that the 2nd addition was still on the top of the cake when it came out of the oven. Also put some crystalized orange and lemon slices when finished - fantastic!

jennylmd's picture
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I found this recipe very easy to follow, it is very good indeed. I now want to make it for a friend who is coming to visit from Germany, so I hope it will come out perfect! With the blueberries being at their best right now, it should not be a problem.

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