Iced lemon curd and raspberry loaf

Last week (or was it the week before?), I made some lemon curd – it was an adapted Lorraine Pascal recipe (mine had a little cardamom in). I needed a recipe to use up what I had left. I love lemon curd, but, for my taste, it’s too sweet to enjoy on toast for breakfast every day. I prefer it in cakes and on a lemon meringue pie (my mother in law makes THE best LMP). I quickly Googled ‘lemon curd loaf’ and a recipe for lemon curd and blueberry loaf from cook’s nirvana Lakeland came up. I adapted it a little, using frozen raspberries that I had in. It is really very good, nice and moist and a good balance between tart and sweet. It’s incredibly easy, a real ‘whack it together’ type of cake, which is good as I had my 15 month old hanging off my legs whilst baking.

Try it. You might just love it. Use frozen berries like I did if you want to stay in season…

Makes: a 2lb cake
Prep time: 10 minutes
Cook time: 1 hour
Total time: 1 hour 10 minutes

Ingredients: 
175g softened butter
100g Greek or natural yoghurt
3 tablespoons of lemon curd
3 eggs
200g self-raising flour
175g caster sugar
100g frozen raspberries

For the icing:
100g icing sugar
juice of 1/2 juice lemon

Instructions: 

1. Preheat your oven to 150C. Grease and line a 2lb cake tine. I normally line with baking parchment but recently I’ve been greasing then flouring the tin…
2. Simply mix your ingredients together with a whisk. Fold in your berries last. 
3. Bake for 1 hour. Test with a metal skewer to see if t comes out clean. I put mine back for 5 minutes as it was a little underdone. 
4. Let it cool in the tin then place on a wire rack. Mix your lemon juice and icing sugar and when cool pour over the cake. As you can see mine was a little too viscous, but I don’t care about such things; in fact the more imperfect a cake looks the more beautiful it is in my opinion.