When you want a quick and simple cake recipe that will go down well with the whole family, you can't beat a lemon-drizzle cake. I like to add fresh fruit to mine but when I looked in the fruit bowl, I had the unlikely combination of blood oranges and pears. I decided to give it a go anyway and it worked so I think you really could use pretty much any fruit in this !
Blood Orange & Pear Lemon-Drizzle Cake
175g softened butter
175g sugar (I used golden syrup sugar)
1 pot of yogurt
2 heaped tablespoons lemon curd
a good squirt of lemon juice
200g self-raising flour
200g of fresh fruit (I used blood orange and pear this time but anything goes !)
140g icing sugar
Cream together the butter and sugar.
Mix in the yogurt, eggs, lemon juice and lemon curd. Add the flour and mix until smooth with a hand mixer.
Pour half of the cake mix into a greased cake tin, top with half of the fruit then repeat the operation.
Bake in the oven at 160° for 75 minutes, until a sharp knife inserted into the middle comes out clean.
Leave to cool. Mix the icing sugar with enough lemon juice for a runny consistency and drizzle this all over the cake.
Ours was transformed into a Very Hungry Caterpillar 45th anniversary cake so I'll link this up with the Read Cook Eat challenge at Chez Maximka and Cooking Around The World.
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