LEMON CURD & BLUEBERRY LOAF CAKE
Kids can help make this simple springtime treat - delicious with extra lemon curd and yogurt as a pud, or serve with a cuppa
Provided by Sarah Cook
Categories Afternoon tea, Treat
Time 1h35m
Yield Cuts into 8-10 slices
Number Of Ingredients 10
Steps:
- 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.
- 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.
Nutrition Facts : Calories 663 calories, Fat 30 grams fat, SaturatedFat 16 grams saturated fat, Carbohydrate 96 grams carbohydrates, Sugar 65 grams sugar, Fiber 1 grams fiber, Protein 10 grams protein, Sodium 0.86 milligram of sodium
LEMON CURD & BLUEBERRY LOAF CAKE RECIPE - (4.6/5)
Provided by á-174535
Number Of Ingredients 10
Steps:
- Heat oven to 160°C/140°C fan/gas 3/320°F. Grease a 2-pound loaf tin and line with a long strip of baking parchment. Put 100 grams yogurt, 2 tablespoons 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 85 grams 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 85 grams berries on top. Bake for 1 hour 10 mins to 1 hour 15 mins until golden, and a skewer poked into the centre comes out clean. 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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- Preheat the oven to 350 degrees F. Grease and line a 8x4 (or 9x5) loaf pan with parchment paper.
- Using a whisk or electric mixer, cream together the butter, sugar, and lemon zest. Add the milk and eggs then mix until combined.
- Mix together the flour, baking powder, and salt together and then slowly add to the batter in batches, whisking in between, until well incorporated and the batter is smooth. Using a spatula, gently fold in most of the blueberries, reserving a small handful of blueberries.
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