Blueberry lemon cakes with cheesecake topping, Blueberry lemon cake with coconut crumble topping. These zesty cupcakes look so gorgeous you won't want to eat them, but once you start you won't be able to stop. Lemon curd & blueberry loaf cake 133 ratings 4.4 out of 5 star rating Kids can help make this simple springtime treat – delicious with extra lemon curd and yogurt as a pud, or serve with a cuppa If you don't have kitchen scales you can measure the ingredients using a 125g yoghurt pot or a 120ml container. 1/2 teaspoon kosher salt. A delicious moist cake adapted from a recipe on the Lancashire Farm Dairy page. Grease the sides of a 23cm/9in round cake tin and line the base with baking paper. New! Deselect All. Sprinkle in the extra zest to add a bit of colour to the top of the cake. 2 teaspoons baking powder. This microwave-friendly sponge is ready in 10 minutes and can easily be a chocolate pud too, This sticky, crumbly bake is irresistible - it's a pudding straight from the tin, A simple but very impressive pud, light enough to have a slice to finish a big meal, Individual lemon sponge cakes with crunchy sugar topping that make a perfect addition to a tea stand, With it's light, lemony taste, this is will become everyone's summer favourite in no time, Elegant sponge squares that are petite and pretty as a picture - impress with light flavours and silky butter icing. You will need to use 1 measure yoghurt, 1 measure sunflower oil, 2 measures caster sugar and 3 measures plain flour. Preheat the oven to 190C/170C Fan/Gas 5. Quick and easy to make, I served it with some slices peaches and it was fabulous! Lemon & Yogurt Cake. Whilst the cake is cooking, mix together the lime juice with an equal volume of caster sugar (for example 2 tablespoons of juice with 2 tablespoons of sugar) and set aside to dissolve. To everyone’s amazement it's mash potato! Tip the mixture into the prepared tin and bake for about 30 minutes, or until a skewer inserted into the centre comes out clean. Read about our approach to external linking. This luscious cake is lemony and light, with an extra citrus kick from the lemon syrup drizzle, The mini and extra marvellous version of our most popular recipe, the lemon drizzle cake, Tier two of our three tier wedding cake, this gives a real citrus hit and the drenching of lemon syrup keeps it beautifully moist, This dense, sticky ginger cake is easy to make and a great Sunday teatime treat, Give your sponge an Italian twist with Jane Hornby's easy-to-make polenta cake, A simple and sweet all-in-one cake - ideal for Mothering Sunday, Angela Nilsen gives one of our site's most popular cakes the ultimate healthy makeover by reducing fat, A lemon sponge cake dotted with tender pink pieces of rhubarb and topped with decadent cream frosting, Lemon and poppyseed cake is a baking classic, packed with zesty flavours and drenched in icing for the ultimate treat alongside a cuppa, This citrus centrepiece has a secret ingredient that gives the cake a lovely texture, yet makes it gluten- and wheat-free, Take lemon meringue to a new level with this caramel-infused sponge filled with lemon curd and topped with Italian meringue, Big on flavour but light on texture, this easy bake is just as good packed into a tin for a picnic or served with Greek yogurt for dessert, Kids can help make this simple springtime treat – delicious with extra lemon curd and yogurt as a pud, or serve with a cuppa, Adapt one of our highest-rated cakes with tangy ginger, cream cheese frosting and citrus curd, These neat, zesty cakes are finished off with a smooth, rich topping, This gluten-free, flourless citrus cake is made using polenta and ground almonds. Magazine subscription – save 44% and get a cookbook of your choice. Hello Fresh special offer: Get 50% off your first recipe box, then 35% off the next three. Brush the lime glaze over the top and leave to cool. 1 1/2 cups all-purpose flour. Method. Zingy citrus bakes, from classic lemon drizzle to lovely loafs and sandwich sponges. Children and adults love to make this easy yoghurt cake. Leave the cake to cool in the tin for 10 minutes, then turn out onto a wire rack. See the 'Top Tip' for how to skip the scales and use a yoghurt pot instead! prep time: 10 mins cook time: 45 mins total time: 50 mins. Go with the rosewater and lime flavour or swap in lemon or orange zest. 120ml/4fl oz sunflower or other neutral-tasting. Serve the cake in slices with the fresh berries alongside . BBC Good Food online webinarsExpand your cooking skills with our online masterclasses. Fill the pot or container fully and level the surface for each measure. Serve with lemon drizzle icing and creamy mascarpone for an indulgent dessert, Being short of time needn't stop you making your own pudding. With a special surprise ingredient, this gluten free cake stays beautifully moist. 1 cup plain whole-milk Mix together the eggs, yoghurt and sunflower oil in a large bowl.

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