I was originally going for a super doper healthy cake, but I realise I like butter. It’s good for you. It tastes really good. By all means change the flour to gluten free (don’t forget to add the xanthan gum), and substitute the sugar for a unrefined version. I have added natural yogurt, blueberries and pinenuts to this lemon rich cake, so it’s not without health giving properties. It’s perhaps a healthier lemon drizzle. That’s how my lemon yogurt cake with blueberries and pine nuts was conceived, with the January pressure to step up our vitality and the winter need for comfort food.
It’s certainly not the cutest or indeed the prettiest cake I’ve ever made. The blueberries (most of which will float down to the base) and pine nuts laden across the top before baking are inevitably going to prevent a perfect rise. Well, sometimes it’s all in the eating…
Between 4 and 5 lemons are grated and squeezed in the making of this moist and zesty cake (I don’t understand why the word ‘moist’ has so many haters – eat this cake and then come back to me!), and a whole punnet of sweet blueberries.
Moist Moist MOIST! (are you over it yet?)
Despite a fair few blueberries socialising at the base, you’ll find many do cling to the sides.
To make this lemon yogurt cake with blueberries and pinenuts, you will need
- 290g salted butter
- 290g golden caster sugar
- 290g self-raising flour
- 1 3/4tsp baking powder
- 5 medium eggs
- 4 large lemons (or 5 small)
- 125g natural yogurt
- 1 3/4 vanilla extract
- 150g blueberries
- 50g pinenuts
- Set oven at 160ºC and place a loaf cake liner in your large loaf tin.
- Let all fridge ingredients come to room temperature.
- Beat the butter and sugar together along with the lemon zest until light and fluffy.
- Slowly add the lightly beaten eggs, bit by bit, making sure the eggs are fully incorporated at each stage.
- Combine the flour along with the baking powder and salt and sieve into the mixture bowl. Either lightly beat in on slow until just mixed or carefully fold in.
- Add the yogurt and vanilla extract and fold in carefully.
- Time to add the blueberries. Fold in 2/3rds of the blueberries, then tip all the mixture into the tin. Tip over the rest of the blueberries and lightly press them in.
- Smooth over the top with the back of the spoon, then sprinkle over the pinenuts.
- Bake for about 1 hour. It may take another 10 minutes.
Making the best lemon drizzle
- juice of 4 lemons
- 150g caster sugar
- Simply combine the 2 ingredients when the cake goes in the oven.
- Stir often
- That’s it!
- When the cake is still warm/hottish pour over your drizzle. It seems too much. But pour it over in thirds. As long as the cake is hot the cake will be moist with zesty lemon drizzle, not wet.
If you have enjoyed this lemon yogurt cake with blueberries and pinenuts, you may enjoy these bakes too!!