Long title or what? But this cake deserves it. I’m pretty sure that loaf cakes have taken over my life. There is something just so delicious about them and there’s not a dry crumb in sight.
If you saw my last day in photos post you would have seen a sneaky picture of this cake. I made it as dessert for Mother’s day Sunday lunch. It went down really well and I’m pretty sure if we weren’t so stuffed from a huge Sunday roast we could have happily polished off the rest of the cake there and then. Although there is something lovely about having left over cake the next day with a big cuppa tea.
After this post there’s is going to be a lot of Easter posts. It’s not that far away and for once in the whole five years we have been together the Mr has got me an Easter egg. Only because they were 99p. But still it’s the thought that counts! I’m also very jealous of him. He gets two weeks off now for Easter while I slave away at work. Not fair.
Anyway onto the cake. It is the perfect weekend bake. So dust down those loaf tins and get baking.
You will need:
175g softened butter, plus extra for greasing
200ml tub Greek yogurt (you need 100ml in the cake, the rest for icing)
2 tbsp jar good lemon curd
zest and juice 1 lemon,
200g self-raising flour
175g golden caster sugar
punnet of blueberries
140g icing sugar
edible flowers decorations.
Heat oven to 160ºC/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.
Sprinkle some of the blueberries into the tin, scrape the rest of the batter on top, then scatter the other half of the berries on top (leaving some to serve). 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. Stir in enough lemon juice and the rest of the greek yoghurt to make a thick, smooth icing
Spread over the top of the cake, then decorate with edible flowers, if you like.
Serve with a good cuppa.