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

1. Preheat the oven to 180°C / 160°C / gas 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.

2. 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.

3. 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

70 minutes

Prep Time

15 minutes