Lemon curd & blueberry loaf cake

Lemon curd & blueberry loaf cake

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(61 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

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Comments

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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.

petesfanny's picture
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Don't know what I did wrong but I found this stodgy. Will not make again. Not a patch on Tana's lemon drizzle cake

esthersnook's picture
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Lovely - even though all of my blueberries sunk :)

sarahwakefield's picture
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Easy and delicious!

bredakeaneshortt's picture
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easy to make and very tasty.

maryra's picture
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Very nice tasting will make again

eleanormayo's picture
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This cake is fantastic, a real 5 out of 5 cake!

eleanormayo's picture
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This cake is fantastic, a real 5 out of 5 cake!

cat_w_83's picture
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This tasted lovely but was a little soggy and didn't hold it's shape very well. It was nice and easy to make but I found the quantities a bit too much for the 2lb tin too. Overall a good recipe though and I'd definitely like to try it again.

lizcoock80's picture
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Loved this cake! Made it for Hubby to take to work but ended up scoffing it ourselves. Very easy to make.

hannaw's picture
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Loved this; it came up perfectly and was delicious served with blueberries and lemon curd as suggested. A great one to make for parties.

rosiepage's picture

Needed a lot longer cooking time than suggested, I substituted the blueberries for raspberries, however this meant the cake was very gooey - but still yummy.

catshevlane's picture
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Love this cake and a really easy recipe. I added the eggs and flour in two batches and my blueberries didn't sink to the bottom. But I did have to cook the cake for quite a lot longer than stated. It was starting to look very brown on the top so I just turned the oven down. I was planning on serving it with the yoghurt and blueberries but when I went to my local Asda I saw they had a new product in, Limencello cream! So I served my cake topped with that and fresh blueberries! Gorgeous!!!!

lurvlyloz's picture
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Very easy to make but wont be making again. all the blueberry sunk and made it look terrible and the lemon was a little over powering for my liking.

abbabbab's picture
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Even nicer if you make holes in the cake, drizzle the icing in and serve it sticky! Went down well cut into pieces at a street party.

middy346's picture
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Lovely!

jul34es's picture
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sry it tasted great

jul34es's picture
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made this today for mothers day and it ast great even my sister enjoyed it and she,s on a diamond badge from slimming world,not much left.

gailbird's picture
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absolutely blummin lovely and a doddle to make! didn't bother with the yoghurt etc to serve - took on a beach walk and had big chunks with a flask of tea - everyone devoured it! will make again and again.

arellegee's picture
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Made this tonight in a bit of a hurry and it turned out delicious.... had to cook it for over one and a half hours and I added the whole of the lemon juice to cake mixture by mistake but it turned out fine. My blueberries stayed where they were supposed to. I'm not a cake expert but only thing I did different (apart from lemon juice) was I creamed butter and sugar then added eggs one at a time then flour and rest of ingredients. Would that have made a difference? Definitely going to make this again and again.

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