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June 16, 2019

Lemon Curd Yogurt Cake with Blueberries

Posted on September 8, 2015 by in baked goods

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Lemon Yogurt Cake


Lemon Curd Yogurt cake with a tang so potent, it lingers in your cheeks for a while  until you bite into the sweet blueberries and all is well!

When I got 4 huge goose eggs as a present last week, I had a few recipe in my head. Pasta, a poached goose egg on sourdough bread, chocolate brownies (which I’ve heard is even more decadent when made with goose eggs) and a pound cake of some sorts. I could just imagine how yellow the yolk of a goose eggs will make the vanilla cake batter. I had some Fairview Yogurt in the fridge, lemons in my fruit basket and slowly but surely my plan unfolded.

Lemon Yogurt Cake

So my Lemon Curd Yogurt Cake with Blueberries came to be. Nothing could prepare me for the rich, velvety texture of the Lemon Curd Yogurt Cake, it was almost like a cheesecake consistency, not at all what I had planned, but it worked for me and it was delicious.

The other contributing factor to the cake’s texture was the addition of lemon curd. ( more eggs I suppose) All I wanted to do was to get rid of  the half jar of lemon curd in the fridge. Needless to say, the proof was in the pudding (cake) and it was really good.

Lemon Yogurt Cake

Lemon Curd Yogurt Cake

makes 1 x 23 cm cake

Ingredients

For the cake

175 g butter – softened, but not melted

100 ml Fairview Full Fat  Yogurt

45 ml lemon curd – if you do not have, add 45 ml Greek Yogurt extra

1 goose egg of 3 hen eggs

390 ml (200g) self raising flour

120 ml caster sugar

zest and juice of 1 big lemon

pinch of salt

For the icing

500 icing sugar

juice of 1 big lemon

To serve

fresh mint

250 ml blueberries

Greek yogurt

Lemon Yogurt Cake

Method

Preheat oven to 180 C. Line a 23 cm cake tin with baking paper. Place all the ingredients for the cake in your mixer and mix until the batter comes together – do not over mix.Place in the oven for 50 min – 1 hour. Cool the cake in the tin.

When ready to serve, mix the icing sugar with the lemon juice until all the lumps our out and pour over the cake. Place the blueberries on the cake, decorate with sprigs of mint and serve with greek yogurt.

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3 Responses to “Lemon Curd Yogurt Cake with Blueberries”

  1. Marinka 10 September 2015 at 5:21 pm #

    Hi Nina, this look great. Please help me out of my confusion. Where do I find greek yogurt or is there another name for it because I’ve looked all over in the big stores and cannot find it. What is the difference between greek yogurt, Bulgarian yogurt (can also no longer find – everybody refers me to double cream). Are these in fact all the same?

    Regards
    Marinka

    • Lezel Barnard 11 September 2015 at 3:31 pm #

      Marinka, I was also looking for Greek yogurt a while ago. They seem to call it double-thick yogurt (if I remember correctly) at PnP and Woolworths. Perhaps they are not allowed to call it Greek yogurt anymore? (Nina, please correct me if I am wrong)

      • nerinatimm 14 September 2015 at 10:40 am #

        You are absolutely right. Greek and Double Fat or Thick yogurt is the same thing.


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