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

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Comments

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klm9klm9's picture
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Really lovely cake, and so quick and easy to make. Looks very impressive once iced, with the flowers displayed on top.

tastybits's picture
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Lovely easy cake, although all the blueberries went to the bottom.
Dusted with icing sugar instead of making icing. Very nice served with the extra yoghurt, and lemon curd.

fruitcake44's picture
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Really lovely moist cake which was a real winner when I took it to work. Because the blueberries sink to the bottom I turn the cake out of the tin and ice the bottom that way the blueberries are back at the top!

pestara's picture
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delicious

pestara's picture
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delicious.

twigletshopping's picture
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I added lemon extract instead of the juice & zest, natural yoghurt instead of greek, lemon marmalade instead of curd and a mixture of raspberries and blueberries as this was what all I had in. It was still perfect :-)

polyvinylbride's picture
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Gorgeously summery, made it without the lemon curd but does need longer to cook than stated, well worth it though.

des555's picture

Loved this cake - Froze it without icing and added icing once defrosted. Delicious and easy. Serving it for Xmas with a cuppa

dawnpitchford's picture
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I used gluten free flour so I could eat it as well. It was delicous and no one noticed!

charliesewell's picture

i made this for my mums birthday and she loved it was gorgeous

ireneasamways's picture
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I have made this lovely tea time treat several times and it has replaced the old lemon drizzle cake as a favourite.

sammendez1's picture
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Made this cake a few times now - it's very quick to prepare; I made it with an hour and a half to spare before a birthday party.
Went down a treat. Very moist and flavoursome - a winner!

f_klomp's picture

Oops, I see, it's for the icing...

f_klomp's picture

In the list of ingredients it says 'zest and juice of 1 lemon', but in the recipe you don't use the juice. Have you all just put the juice in there as well?

cbury777's picture
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Really easy to make! Everyone enjoyed it.

torres09's picture

We loved it ..

jennyevenden's picture
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Excellent and very easy to make.

trashalou's picture
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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.

bookey2712's picture
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Really moist summery cake............... no need for the yogurt to serve it though it was lovely on it's own :0)

gervais's picture
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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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