LEMON CURD CAKE RECIPE RECIPES

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LEMON CURD & BLUEBERRY LOAF CAKE RECIPE | BBC GOOD FOOD



Lemon curd & blueberry loaf cake recipe | BBC Good Food image

Kids can help make this simple springtime treat – delicious with extra lemon curd and yogurt as a pud, or serve with a cuppa

Provided by Sarah Cook

Categories     Afternoon tea, Treat

Total Time 1 hours 35 minutes

Prep Time 20 minutes

Cook Time 1 hours 15 minutes

Yield Cuts into 8-10 slices

Number Of Ingredients 10

175g softened butter , plus extra for greasing
500ml tub Greek yogurt (you need 100ml/3.5fl oz in the cake, the rest to serve)
300g jar good 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, if you like
200g self-raising flour
175g golden caster sugar
200g punnet of blueberries (you need 85g/3oz in the cake, the rest to serve)
140g icing sugar
edible flowers , such as purple or yellow primroses, to serve (optional)

Steps:

  • Heat oven to 160C/140C fan/gas 3. Grease a 2lb loaf tin and line with a long strip of baking parchment. Put 100g yogurt, 2 tbsp lemon curd, the softened butter, eggs, lemon zest, flour and caster sugar into a large mixing bowl. Quickly mix with an electric whisk until the batter just comes together. Scrape half into the prepared tin. Weigh 85g blueberries from the punnet and sprinkle half into the tin, scrape the rest of the batter on top, then scatter the other half of the 85g berries on top. Bake for 1 hr 10 mins-1 hr 15 mins until golden, and a skewer poked into the centre comes out clean.
  • Cool in the tin, then carefully lift onto a serving plate to ice. Sift the icing sugar into a bowl and stir in enough lemon juice to make a thick, smooth icing. Spread over the top of the cake, then decorate with lemon zest and edible flowers, if you like. Serve in slices with extra lemon curd, Greek yogurt and blueberries.

Nutrition Facts : Calories 663 calories, FatContent 30 grams fat, SaturatedFatContent 16 grams saturated fat, CarbohydrateContent 96 grams carbohydrates, SugarContent 65 grams sugar, FiberContent 1 grams fiber, ProteinContent 10 grams protein, SodiumContent 0.86 milligram of sodium

LEMON CURD RECIPE | INA GARTEN | FOOD NETWORK



Lemon Curd Recipe | Ina Garten | Food Network image

Make Lemon Curd at home with Ina Garten's easy recipe from Barefoot Contessa on Food Network Ñ it's the perfect filling for cakes, pastries and tarts.

Provided by Ina Garten

Categories     dessert

Total Time 30 minutes

Prep Time 20 minutes

Cook Time 10 minutes

Yield 3 cups

Number Of Ingredients 6

3 lemons
1 1/2 cups sugar
1/4 pound unsalted butter, room temperature
4 extra-large eggs
1/2 cup lemon juice (3 to 4 lemons)
1/8 teaspoon kosher salt

Steps:

  • Using a carrot peeler, remove the zest of 3 lemons, being careful to avoid the white pith. Put the zest in a food processor fitted with the steel blade. Add the sugar and pulse until the zest is very finely minced into the sugar.
  • Cream the butter and beat in the sugar and lemon mixture. Add the eggs, 1 at a time, and then add the lemon juice and salt. Mix until combined.
  • Pour the mixture into a 2 quart saucepan and cook over low heat until thickened (about 10 minutes), stirring constantly. The lemon curd will thicken at about 170 degrees F, or just below simmer. Remove from the heat and cool or refrigerate.

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