Lemon, Blueberry & Raspberry Loaf Cake
The addition of yoghurt makes this cake beautifully moist. Fresh, zesty and oh so moreish don’t be surprised if you find yourself reaching for a second slice.
Serves 8
Ingredients
50ml littleseed extra virgin British rapeseed oil, plus extra to grease your loaf tin
200g self-raising flour
175g caster sugar
2 medium eggs
200g soured cream
2 tsp. vanilla extract
Finely grated zest of 2 lemons
125g mix of blueberries and raspberries
Icing
75g icing sugar, sifted
1½ tbsp lemon juice
Decoration
50g blueberries
Method
Preheat the oven to 180°C (160°C fan) mark 4. Grease and line a loaf tin with baking parchment. In one large bowl sift the flour and add sugar and a pinch of salt and stir together. Add the remaining wet ingredients, except for the blueberries, and whisk briefly until just combined.
Fold in most of the berries and pour the mixture into the loaf tin. Scatter over the remaining berries and bake for about 60 / 70 minutes, or until golden and a skewer inserted into the centre comes out clean. Cool in tin for 10 minutes then gently ease out and leave to cool on a wire rack.
Mix icing ingredients in a small bowl until smooth and then drizzle over cake once fully cooled. Scatter over the berries and serve!
Cooking Time
70minutes
Prep Time
15 minutes