We had a Macmillan coffee morning at work this week so given that this would mean I had to bake on a work night, I wanted something that wouldn’t cause me to spend all night in the kitchen! I was tempted to make the Courgette and Lime Cake again but thought it was an opportunity to try a new recipe. This was from BBC Good Food and was pretty much a chuck everything in one bowl (minus the blueberries) then give it a quick mix.
- 175g softened butter, plus extra for greasing
- 500ml tub Greek yogurt (you need 100ml in the cake, the rest to serve)
- 300g jar 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
- 200g self raising flour
- 175g caster sugar
- 200g blueberries (you need 85g in the cake, the rest to serve)
- 140g icing sugar
First heat the oven to 160C / 140C Fan / Gas 3 then grease and line a 2lb loaf tin with baking parchment.
You need to be careful with the ingredients here as you’ll notice that there are large amounts listed but not all of this is put in the cake. Put 100g yogurt, 2 tbsp lemon curd, the softened butter, eggs, lemon zest (NOT the juice!), flour and caster sugar into a large mixing bowl. Quickly mix with an electric whisk until the mixture literally just comes together.
Put half the cake mixture into the prepared tin. Take half of the 85g blueberries and sprinkle into the tin then cover with the remaining mixture and then the blueberries on top. Put into the oven for 70 to 75 mins until golden.
Let the cake cool in the tin, then put it onto a plate to ice. Mix the icing sugar with the lemon juice to make a thick but spreadable icing. I just poured mine over the cake so that it dripped down the sides.
This cake was served by itself but I would try with the above suggestions next time I make it. It was lovely and moist with enough lemon flavour. I’m sure it would be nice served with cream or custard too – I’ll have to make another one!