Lemon Curd and Summer Berry Ripple Loaf

Extremely moist, tangy and sweet. Perfect to pack for the summer picnic.

Will keep well in the fridge for 3 days.


1½ c plain flour

2 tsp baking powder
½ tsp salt
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

Lemon Curd
½ portion Lemon Curd Recipe

Lemon Icing
5 tbsp icing sugar
1 large meyer lemon
Hot water

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.

Serve. Enjoy!

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