Sticky moist lemony cake with a sweet tangy burst from fresh raspberries and blueberries. A little pick me up cake.
Ingredients:
-125g caster sugar
-175g soft butter
-3 eggs
-100g greek yoghurt
-Zest and juice of one lemon
-75g mixed berries (raspberries & blueberries)
-3 tablespoons of lemon curd
-200g self-raising flour
Method
Preheat the oven to 160℃. Line a 2lb loaf tin with parchment paper.
In a mixer cream together the butter and caster sugar until soft (5-6minutes). Add in the eggs one at a time and scrap down the sides of the bowl each time. Stir in the greek yoghurt. Add the zest and juice of the lemon.
Lightly sieve in the flour and fold gently into the mixture.
Dust and cover the berries a little flour - this prevent them sinking to the bottom of the cake.
Add half of the cake mix to the lined tin and sprinkle the berries on top along with 2 tablespoons of lemon curd. Swirl the curd around with a spoon into the cake mix. Add the remaining cake mix and dot the top of the cake with the remaining berries. Gently add the remaining lemon curd to the top of the cake and swirl along the top between the berries.
Bake in the hot oven for 40-50minutes until the cake skewer comes out clean.
Serve this cake warm with some fresh lemon curd and berries on the side!
Enjoy!
You can find my lemon curd recipe featured below:
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