Lemon curd & blueberry loaf cake

Lemon curd & blueberry loaf cake

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(60 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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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.

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

musling's picture
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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.

lallyb's picture
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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.

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

sallymoonbeam's picture
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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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