Lemon curd & blueberry loaf cake

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• femke

  30 June 2010

  femke commented on this recipe

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

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• SamM1

  01 July 2010

  SamM1 rated and commented on this recipe

  

  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!

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• Sammy

  18 August 2010

  Sammy rated and commented on this recipe

  

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

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• Anna Sewell

  22 October 2010

  Anna Sewell commented on this recipe

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

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• Toots

  27 October 2010

  Toots rated and commented on this recipe

  

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

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• desiree

  16 December 2010

  desiree commented on this recipe

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

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• PolyVinylBride

  20 December 2010

  PolyVinylBride rated and commented on this recipe

  

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

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• Hilary Hobart

  24 January 2011

  Hilary Hobart rated and commented on this recipe

  

  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 :-)

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• pestara

  24 January 2011

  pestara commented on this recipe

  delicious.

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• pestara

  24 January 2011

  pestara rated and commented on this recipe

  

  delicious

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• Carol

  04 February 2011

  Carol rated and commented on this recipe

  

  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!

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• scrumptious

  13 March 2011

  scrumptious rated and commented on this recipe

  

  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.

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• Kathryn

  15 March 2011

  Kathryn rated and commented on this recipe

  

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

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• Nikki

  18 March 2011

  Nikki rated and commented on this recipe

  

  This cake is devine... chucked the whole lot in the food processor (except blueberries!) with normal yogurt and orange zest instead of lemon - Came out lovely, fluffy and has stayed really moist for 5 days. As per above comment - just topped off with normal lemon drizzle icing - is all thats needed.... highly recommended!

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• Rachel

  21 March 2011

  Rachel rated and commented on this recipe

  

  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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• LadyBird

  30 March 2011

  LadyBird rated and commented on this recipe

  

  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.

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• julie

  03 April 2011

  julie commented on this recipe

  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.

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• julie

  03 April 2011

  julie rated and commented on this recipe

  

  sry it tasted great

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• middy

  05 April 2011

  middy rated and commented on this recipe

  

  Lovely!

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• Lady Babs

  09 May 2011

  Lady Babs rated and commented on this recipe

  

  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.

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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 10.0g, carbohydrate 96.0g, fat 30.0 g, saturated fat 16.0g, fibre 1.0g, sugar 65.0g, salt 0.86 g

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