Jasmine Mitchell's lemon loaf cake

Jasmine's lemon loaf cake

Lemon loaf cake

Ingredients

  • 225g self-raising flour

  • ½ tsp baking powder

  • ¼ tsp fine salt

  • 200g golden caster sugar

  • 3 medium eggs

  • 150g vegetable oil

  • 80g Greek yoghurt

  • Zest of 2 lemons

  • 2tbs lemon juice

  • 2tsp vegetable oil to put down centre

For the icing

  • 250g mascarpone

  • 150g lemon Curd

To decorate

  • Blueberries

  • Dried flower petals

  • Lemon zest

  • Mint leaves

Method

  1. Preheat oven to 170°C fan. Line a 2lb loaf tin with baking paper.

  2. In a large bowl, add the flour, baking powder, salt and sugar.

  3. Make a well in the middle of the dry ingredients and add the eggs, oil, yoghurt, lemon zest and juice.

  4. Whisk this together to combine the ingredients and form a smooth batter.

  5. Pour the batter into the lined tin.

  6. Using a teaspoon, make a small indent down the centre of the cake. Carefully drizzle the extra oil down this indent.

  7. Bake for about 50-60 minutes.

  8. Leave to cool completely.

  9. Using an electric whisk on high speed, whisk together the mascarpone and lemon curd until smooth and thick.

  10. Either spoon on the icing to the cooled cake or pipe the icing onto the cooled cake.

  11. Decorate using the dried flower petals and blueberries. Or any other toppings you fancy!

Trending Now