Lemon curd & blueberry loaf cake

Lemon curd & blueberry loaf cake

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(78 ratings)

Prep: 20 mins Cook: 1 hr, 15 mins

Easy

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

  • Un-iced cake can be frozen

Nutrition: per serving (8)

  • kcal663
  • fat30g
  • saturates16g
  • carbs96g
  • sugars65g
  • fibre1g
  • protein10g
  • salt0.86g
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Ingredients

  • 175g softened butter, plus extra for greasing
    Butter

    Butter

    butt-err

    Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

  • 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
    Eggs

    Egg

    egg

    The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…

  • zest and juice 1 lemon, plus extra zest to serve, if you like
    Lemon

    Lemon

    le-mon

    Oval in shape, with a pronouced bulge on one end, lemons are one of the most versatile fruits…

  • 200g self-raising flour
  • 175g golden caster sugar
  • 200g punnet of blueberries (you need 85g/3oz in the cake, the rest to serve)
    Blueberry

    Blueberry

    bloo-bear-ee

    Blueberries are one of the few edibles native to North America and credited with being…

  • 140g icing sugar
  • edible flowers, such as purple or yellow primroses, to serve (optional)

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.

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Comments, questions and tips

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annacsewell's picture
annacsewell
6th Mar, 2014
I make this cake every year for mother's day and my mum absoloutely adores it!
kaym54
22nd Dec, 2013
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
26th Oct, 2013
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
tipsy hobbit
26th Sep, 2013
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.
sasspot
23rd Apr, 2016
yes, exactly my thoughts!
canterburybelle's picture
canterburybelle
24th Aug, 2013
5.05
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
HB
25th Jul, 2013
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
HB
18th Jul, 2013
100g or 100ml yogurt? Both amounts are listed - confusing!?
mounses2
30th May, 2013
2.05
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
26th May, 2013
2.05
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!

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