Extremely moist, tangy and sweet. Perfect to pack for the summer picnic.
Will keep well in the fridge for 3 days.
½ c plain flour
2 tsp baking powder
½ c oil
1 c thick and creamy yogurt
3 large eggs
½ c caster sugar
½ tsp vanilla extract
Zest of 2 large meyer lemons
1 punnet of fresh raspberries and blueberries
½ portion Lemon Curd RecipeLemon Icing
5 tbsp icing sugar
1 large meyer lemon
Preheat oven to 180 degrees. Grease and line a loaf tin.
Combine together flour, baking powder, and salt in a bowl. Set aside.
In a large bowl whisk together remaining ingredients except fruit and curd. Gradually whisk in dry ingredients until well blended.
Fold in raspberries and half the blueberries.
Spoon mixture into 1/3 tin. Drizzle over lemon curd.
Repeat process 2 more times.
Bake for 1 hour or until skewer comes out clean.
Allow the cake to cool completely before icing.
To make the icing combine icing sugar and lemon. To thin out add a little hot water.Ice loaf with remaining lemon curd, icing and blueberries.