Sticky Lemon Curd Cake (With Blueberries)
User Reviews
4.8
168 reviews
Excellent
Sticky Lemon Curd Cake (With Blueberries)
Report
This lemon curd cake is a beautiful moist and sticky and yet not overly sweet loaf cake packed with fresh blueberries and pockets and swirls of lemon curd. Perfect for a lazy afternoon tea, a dinner party dessert, or any special occasion!
Share:
Ingredients
- 170 grams butter softened to room temperature
- 130 grams caster sugar = superfine sugar, or just use regular white sugar
- 3 large eggs
- 115 grams Greek yogurt plus extra to serve
- 200 grams self-raising flour Or use plain/all-purpose flour with 1¼ teaspoons baking powder and ¾ teaspoon salt.
- 1 lemon (zest and juice) small to medium (you should have about 2 tablespoons juice)
- 4 tablespoons lemon curd plus extra to serve (if you like)
- 120 grams fresh blueberries
Instructions
- Pre-heat the oven to 320F/160C (fan oven - increase temp to 355F/180C for a non-fan oven) and line a loaf pan (roughly 9 x 5 inches or 10 x 4 inches, or equivalent) with baking paper.
- Cream together the butter and sugar with a handheld mixer on medium speed for 2-3 minutes until pale and fluffy.
- Whisk in the eggs one by one on a low speed until well combined. Then stir in the yogurt.
- Fold through the flour until just combined, then stir in the lemon zest and juice. Be careful not to overmix.
- Roll most of the blueberries lightly in flour (this stops them from sinking). Save a few for serving with the baked cake.
- Spoon and level half of the cake batter into the prepared baking pan. Then spoon and slightly swirl around half of the lemon curd over it. Scatter some of the blueberries on top.
- Now spoon in and level the rest of the batter. Dot the rest of the lemon curd on top and swirl it a little again, then lightly press in the rest of the floured blueberries.
- Bake the cake for about 1 hour and 10 minutes or until it is golden and a skewer pushed into the centre comes out clean.
- Cool the cake in the tin for about 10 minutes, then lift onto a cooling rack. Serve when the cake is still slightly warm with a spoonful of Greek yogurt, creme fraiche, ice cream or whipped cream. Add the reserved blueberries on top (and a little more lemon curd if you wish).
Equipments used:
Notes
- Use room temperature butter.
- Be careful not to overmix when adding the flour, yogurt and lemon.
- How to serve: This blueberry lemon curd cake is wonderful served warm out of the oven with greek yogurt and extra blueberries and lemon curd.
- Alternatively it also goes really well with cream or ice cream - but of course!
- Storage: The cake will stay moist and tasty for 2-3 days in an airtight container at room temperature. To keep longer, store in the fridge in an airtight container for up to a week. You can reheat individual slices by warming through in the microwave for a few seconds.
- Freezing: This cake also freezes well. Simply let cool completely, then wrap well in plastic wrap and aluminium foil and freeze for up to 3 months. Let defrost at room temperature for a few hours, or in the fridge overnight.
- Variations: Try the cake with raspberries instead of blueberries, or with cherry, raspberry or blackberry jam instead of lemon curd.
Nutrition Information
Show Details
Calories
382kcal
(19%)
Carbohydrates
43g
(14%)
Protein
7g
(14%)
Fat
20g
(31%)
Saturated Fat
12g
(60%)
Polyunsaturated Fat
1g
Monounsaturated Fat
5g
Trans Fat
1g
Cholesterol
116mg
(39%)
Sodium
198mg
(8%)
Potassium
88mg
(3%)
Fiber
1g
(4%)
Sugar
24g
(48%)
Vitamin A
641IU
(13%)
Vitamin C
1mg
(1%)
Calcium
36mg
(4%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 382 kcal
% Daily Value*
| Calories | 382kcal | 19% |
| Carbohydrates | 43g | 14% |
| Protein | 7g | 14% |
| Fat | 20g | 31% |
| Saturated Fat | 12g | 60% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 5g | 25% |
| Trans Fat | 1g | 50% |
| Cholesterol | 116mg | 39% |
| Sodium | 198mg | 8% |
| Potassium | 88mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 24g | 48% |
| Vitamin A | 641IU | 13% |
| Vitamin C | 1mg | 1% |
| Calcium | 36mg | 4% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.8
168 reviews
Excellent
Other Recipes
You'll Also Love
