Summer has officially arrived
It’s been absolutely beautiful this weekend here in Devon and what better way to celebrate the arrival of summer with two of the summeriest fruits…blueberries and lemon
I love this combination of flavours. With this cake, you get tender, soft lemon sponge which is flavoured 3 ways with lemon: lemon curd, lemon extract and lemon zest. The sponge is dotted with sweet blueberries, which release their juices as you eat the cake. So good.
(I think it looks pretty even before it’s iced :-))
This cake is based on my Lemon Curd Yoghurt Cake, but is uses natural yoghurt rather than yoghurt flavoured with lemon curd. I feel it’s best with this recipe to use a no-sugar added yoghurt as you need the acidity to balance the sugar in the cake and the blueberries.
The batter is amazingly easy to make: beat all the ingredients (apart from the blueberries) together in a bowl, using a handmixer (I was feeling lazy so didn’t even sift the flour!) Despite not creaming the butter and sugar together, the batter shouldn’t curdle, but even if it does, don’t worry.
This cake is iced with a delicious mix of mascarpone cheese and lemon curd. Mascarpone is a delicious, rich Italian cream cheese with a slight lemony flavour which is great in desserts. If you would prefer to make a regular cream cheese icing, replace the mascarpone with cream cheese and perhaps add a touch of sugar to taste. You could also make a lemon glaze icing if you prefer
For the first time today, I ventured outside to take my pictures (under the shade of our garden umbrella!) I really enjoyed photographing this cake, the colours are so beautiful.
Hope the weather is as lovely where you are!
- 175g (3/4 cup) soft unsalted butter
- 175g (1 cup minus 1 tbsp) golden caster sugar (superfine sugar)
- 100ml (1/2 cup minus 2 tbsp) natural yoghurt
- 2 tbsp lemon curd
- 3 eggs
- 1 tsp lemon extract
- Zest of 1 lemon
- 200g (1 and 3/4 cups) self-raising flour (or all purpose flour with 1 and 1/2 tsp baking powder)
- 90g (3/4 cup) blueberries (+ extra to decorate)
- 250g mascarpone cheese
- 1 tbsp lemon curd
- 1. Preheat oven to Gas 3/170C. Line a 2lb loaf tin with baking paper.
- 2. Beat all the cake ingredients (apart from the blueberries) together quickly, until you have a fairly thick cake batter. Put half the batter into the tin, sprinkle with half the blueberries and spoon the other half of the cake batter on top. Sprinkle with the remaining blueberries.
- 3. Bake for around 1hr and 10 minutes (or until a spatula inserted into the cake comes out clean). Leave the cool almost completely in the tin.
- 4. To make the icing, beat together the lemon curd and mascarpone until it reaches a spreadable consistency. Spread icing on top of the cold cake and sprinkle with blueberries.
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