Celebrating Mother’s Day is always an exciting occasion for children around the world, with many bursting with enthusiasm at the opportunity to show their mum just how much they love them! Dads out there – take the time to help your kids make something in advance this year, you’re bound to get some of the credit and it will help to show just how much love has gone into the gift!
This simple, yet delicious treat is perfect served on the side of a cup of coffee and is delicious with extra lemon curd and yoghurt as a dessert option.
- 175g softened butter, plus extra for greasing
- 500ml tub Greek yoghurt (you need 100ml in the cake, the rest to serve)
- 300g jar good lemon curd (you need 2 tbsp in the cake, the rest to serve)
- 3 eggs
- zest and juice of 1 lemon (plus extra zest to serve, if you like)
- 200g self-raising flour
- 175g golden caster sugar
- 200g punnet of blueberries (you need 85g in the cake, the rest to serve)
- 140g icing sugar
- edible flowers, such as purple or yellow primroses, to serve (optional)
- Heat oven to 140C fan forced. Grease a 1kg loaf tin and line with a long strip of baking paper. Put 100g yoghurt, 2 tbsp lemon curd, the softened butter, eggs, lemon zest, flour and caster sugar into a large mixing bowl. Quickly mix with an electric whisk until the batter comes together. Scrape half into the prepared tin. Weigh 85g blueberries from the punnet and sprinkle half into the tin, scrape the rest of the batter on top, then scatter the other half of the 85g berries on top. Bake for 1 hr and 10 mins or until golden, and a skewer poked into the centre comes out clean.
- Cool in the tin, then carefully lift onto a serving plate to ice. Sift the icing sugar into a bowl and stir in enough lemon juice to make a thick, smooth icing. Spread over the top of the cake, then decorate with lemon zest and edible flowers, if you like. Serve in slices with extra lemon curd, Greek yogurt and blueberries
Recipe & image thanks to BBC Good Food