Lemon curd and blackcurrant cake

Blackcurrant and lemon curd cake

Blackcurrant and lemon curd cakeThis is a zingy and moist cake, the tart blackcurrants and sweet, creamy lemon curd complementing each other well.

I’ve attempted this a couple of times now: the first time, I mistakenly poured all the lemon juice into the mixture instead of reserving it for the drizzle. It wasn’t a complete disaster as it was super lemony and moist, but it needed longer in the oven to ensure it was cooked. Overall I preferred the texture of this version here, using the juice as a drizzle.

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  • 175g softened butter, plus a little extra for greasing
  • 100g Greek yogurt
  • 2 tbsp good quality lemon curd
  • 3 eggs
  • zest of 1 lemon
  • 200g self-raising flour
  • 175g golden caster sugar
  • 170g blackcurrants
  • 3 tbsp icing sugar
  • juice of 1 lemon


Cuts into 8-10 slices. Preparation time 20 mins, cook time 1 hr 15 mins (plus an extra 20 mins if using frozen blackcurrants).

  1. Preheat oven to 160C/140C fan/gas mark 3.
  2. Grease a 2lb/4kg loaf tin and line with a long strip of baking parchment.
  3. Put the yogurt, lemon curd, softened butter, eggs, lemon zest, flour and caster sugar into a large mixing bowl. Quickly mix with an electric whisk until the batter just comes together.
  4. Pour half of the mixture into the prepared tin, then scatter half the blackcurrants on top. Pour the rest of the batter into the tin, then scatter the remaining blackcurrants on top.
  5. Bake for at least 1 hr 15 mins until golden, and a skewer poked into the centre comes out clean.
  6. Whilst cooking, mix together a drizzle of the lemon juice and icing sugar.
  7. Remove from the oven, pour the lemon drizzle over the cake and leave to cool in the tin.
  8. Carefully lift onto a serving plate once cooled and serve with more greek yoghurt, lemon curd, or just by itself.

Thanks to Sarah at Sarah Wedderburn Catering for suggesting this recipe, adapted from the original on BBC Good Food. Sarah offers bespoke catering for events; she baked this cake for a delicious vintage-style cream tea at the McLauchlan’s ruby wedding party. For catering events, contact Sarah on sjwedderburn@hotmail.co.uk or 07711 286432.

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