Lemon curd & blueberry loaf cake

Lemon curd & blueberry loaf cake

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(104 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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Kokobean
23rd May, 2019
1.05
I followed this recipe to the letter and although the cake looked promising, I sliced into sponge with a lot of sogginess. It had cooked for well over the time required but was wet because of the blueberries. It looked pretty when decorated, (it was only after decorating and leaving to cool, I realised the cake was a disaster) but wouldn't cook even after going into the oven again. Without the blueberries, it probably would have been a lovely lemon cake.
Susan Palmer's picture
Susan Palmer
31st Mar, 2019
5.05
Put in zest of two lemons to cake mix. Noted that lemon juice is for icing not cake sponge. Turned out lovely. Have an Easiyo yogurt maker (which I highly recommend) so used home-made yogurt. Lovely recipe. Meant to give 5 stars!
Biddlybong
27th Feb, 2019
5.05
Divine!!
Judrop23
27th Jan, 2019
5.05
What a belter of a cake. Followed instructions, froze it for a week, whipped it out, iced it, then devoured nearly half if, between two of us in one go. Moist, dense, and so fresh and clean tasting. Will be my go to cake from now on, superb recipew
carollesley
11th Jan, 2019
5.05
Very moist & tasty. Would add more lemon next time.
DamarisReeves
7th Nov, 2018
5.05
Very delicious and easy.
hanfoulkes
19th Oct, 2018
5.05
novice baker, extremely easy to make and lots of compliments to make again!!!
nikkiboy
17th Jan, 2018
5.05
Great recipe, made it in a round cake tin instead and was light and fluffy.
Bridget Ann
6th Nov, 2017
2.05
Made this cake to take to the in-laws which was a bit of a risk having not made it before. Followed recipe to the letter and never ever having had any disasters before this had to be the time it happened !! Consistency was very heavy and stodgy and looked uncooked although skewer had come out clean. Cake sank a little too bit rectified this by cutting it level and then icing. Flavour was lovely but a bit of a let down given the circumstances of making it for mum in-laws birthday tea party ! Will try again but cream butter & sugar first then eggs as you do in sponge cake and previous comments.
valettasal
6th Jul, 2017
Please can someone help? I make lots of cakes and have never had a failure like this one. Like someone else I put the lemon juice in the first time so thought that was the problem. The second time as the first I cooked it for longer - and the skewer came out clean but it sank after 5 minutes and was more like a thick lemon meringue pie filling but more spongy round the edges. The oven temp is right and I double checked ingredient amounts. I wonder if I beat the mixture for too long as it does say "Quickly mix with an electric whisk until the batter just comes together". I thought I would try it again in two 1lb loaf tins.

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melissam100
5th Sep, 2013
How long will this keep?
HB's picture
HB
18th Jul, 2013
I want to make this today but the amount of yogurt i need is confusing, as it says 100ml in the ingredients list and then 100g in the method! For those who have made this cake successfully, what did you use? Thanks very much!
canterburybelle's picture
canterburybelle
24th Aug, 2013
5.05
I used 100g of yogurt too and that produced a batter with a good consistency and a beautifully moist, but not soggy, cake.
Paulasviolin
1st Aug, 2019
5.05
This is a delicious recipe. I made it in an 8inch round loose bottom tin as I thought it looked a lot of flour etc for a loaf tin. Good decision it is moist and perfectly cooked took about 45 mins in a fan oven. Probably could have added more blueberries as they spread around further.
Nats81
24th Sep, 2016
I have made this loaf about five times now and it never fails to be favourite in our house! I add my blueberries after I put the mix into the loaf tin, they evenly fill the loaf tin and don't end up at the bottom. I have made these into fairy cakes too for my little boy and he loves them. I do keep the loaf in the oven longer than the recipe suggests.
Frantic Flapjack
12th Apr, 2016
4.05
Very good, moist cake. Although my blueberries sunk to the bottom of the cake, they added a fruity burst when bitten into. Very lemony cake. I didn't use any extra yogurt or blueberries and didn't ice the cake. Lovely with a cup of tea!
debandlola
14th Mar, 2016
Unless your butter is really soft - softer than room temperature in winter I've found - I'd cream it with the sugar before adding the other ingredients; otherwise you're likely to end up with lumps of butter floating around in the mixture rather than fully mixed in.
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