A bright yellow Blueberry Lemon Loaf Cake drizzled with yoghurt icing and topped with fresh blueberries is perfect for afternoon tea or a special celebration. This easy, one-bowl recipe features a light, tangy lemon-flavored crumb, juicy blueberries, and a simple two-ingredient yoghurt icing.
Ingredients 13
220 g butter
220 g caster sugar
2 tsp vanilla extract
3 eggs
220 g plain flour, sifted
1⁄2 tsp baking powder
2 lemons, zested
60 ml lemon juice
1 tbsp milk
1⁄2 cup blueberries, to garnish
lemon zest, to garnish
For The Icing
1⁄3 cup icing sugar
1⁄3 cup Greek yoghurt
Your new home
for cooking
Turn your recipe chaos into a plan for the week.
Browse 1000+ inspiring creator recipes
Unlimited recipe import from social media, blogs and more
Generate shopping lists and meal plans in seconds with AI
Method 9
Preheat oven to 180°C / 160°C fan forced (356°F / or 320°F fan forced). Grease and line a loaf tin (22 cm x 11 cm x 7 cm high) with baking paper.
Add , and to the bowl of an electric mixer. Beat for a couple of minutes until pale and creamy.
Add one at a time and beat briefly for a maximum of 30-40 seconds.
Add , , , and . Using a silicone spoon, gently mix the batter until wet and dry bits are fully incorporated and batter is just combined. Do not over mix.
Spoon batter into the prepared tin. Bake in the preheated oven for approximately 55-60 minutes until golden and cooked through the centre. Turn off the oven and let the cake sit in the warm oven for a further 3 minutes.
Remove and cool completely in the tin.
Prepare the icing by whisking and with a balloon whisk or electric beater until smooth and of pouring consistency.
Remove cake from the tin. Drizzle over the cooled cake. Garnish with and lemon zest. Serve.
Cake will keep fresh in a cool corner of your kitchen for up to 2 days or in the fridge for up to a week.
Sneh Roy / Cook Republic's tips
Raw caster sugar adds a lovely caramel tone and colour to the crumb. Turbinado or demerara sugar are great substitutes.
If possible use organic, fresh eggs with an approximate weight of 60-65g per whole egg. Make sure eggs are room temperature.
You can use salted or unsalted butter. Soften it at room temperature before baking.
The cake keeps fresh covered with a tea towel in a cool corner of your kitchen for up to 2 days or in an air-tight glass container in the fridge for up to a week.
