The warmth of homemade cakes makes you feel at ease almost instantly. Here in this article, we have two irresistible recipes. Both are delicious twists with creative takes on the classic flavors. First, a Lemon Blueberry Yogurt Cake, blending the zest of fresh lemon, the richness of Greek yogurt, and juicy blueberries into a moist, refreshing loaf. Then, there’s the rich Triple Chocolate Loaf Cake, a chocolate lover’s dream with layers of cocoa, chocolate chips, and a final drizzle of white, milk, and dark chocolate on top.
With its comforting richness, this loaf cake is the ultimate dessert for a laid-back movie night or Sunday afternoon treat. And its light texture and mild sweetness make it ideal for a tea party or a cozy afternoon with friends.
Lemon Blueberry Yogurt Loaf Cake
Ingredients
- 175 gm softened butter, plus extra for greasing
- 500 ml Greek yogurt (you need 100ml for the cake, the rest for serving)
- 300 gm jar lemon curd (2 tbsp for the cake, the rest for serving)
- 3 eggs
- Zest and juice of 1 lemon (plus extra zest for garnish, if desired)
- 200 gm self-raising flour
- 175 gm golden caster sugar
- 200 gm punnet blueberries (use 85 gm for the cake, the rest for serving)
- 140 gm icing sugar
- Edible flowers (such as purple or yellow primroses, optional for garnish)
Method
- Preheat your oven to 160°C.
- Grease a loaf tin and line it with a strip of baking parchment.
- In a large mixing bowl, combine 100 ml Greek yogurt, 2 tbsp lemon curd, softened butter, eggs, lemon zest, flour, and caster sugar.
- Use an electric whisk to mix until the batter just comes together. Be careful not to overmix.
- Pour half of the batter into the prepared tin. Weigh out 85 gm of blueberries and sprinkle half of them over the batter.
- Add the remaining batter on top, then scatter the rest of the 85 gm blueberries on top.
- Bake at 160°C for 1 hour 10 minutes to 1 hour 15 minutes, or until golden and a skewer inserted into the center comes out clean.
Cool and decorate: be creative!
- Let the cake cool in the tin, then carefully lift it onto a serving plate.
- To make the icing, sift the icing sugar into a bowl and mix in enough lemon juice to create a thick, smooth icing.
- Spread the icing over the top of the cooled cake. Garnish with lemon zest and edible flowers, if desired.
- Serve slices of the cake with the extra lemon curd, Greek yogurt, and blueberries.
Triple Chocolate Loaf Cake
Ingredients
- 175 gm softened butter, plus extra for greasing
- 175 gm golden caster sugar
- 3 eggs
- 140 gm self-raising flour
- 85 gm ground almonds
- ½ tsp baking powder
- 100 ml milk
- 4 tbsp cocoa powder
- 50 gm plain chocolate chips or chunks
- Extra white, plain, and milk chocolate chunks (for decorating)
Method
- Preheat your oven to 160°C.
- Grease and line a loaf tin with a strip of baking parchment.
- In a mixing bowl, beat together the butter and sugar using an electric whisk until light and fluffy.
- Add the eggs, flour, ground almonds, baking powder, milk, and cocoa powder, and mix until smooth.
- Stir in the chocolate chips or chunks, then pour the batter into the prepared tin.
- Bake at 160°C For 45–50 minutes, or until the cake is golden, risen, and a skewer inserted into the center comes out clean.
Cool and decorate your prepared cake.
- Allow the cake to cool in the tin, then carefully lift it onto a wire rack placed over kitchen paper.
- Melt the extra white, plain, and milk chocolate chunks separately, either in pans over barely simmering water or in microwave-safe bowls.
- Use a spoon to drizzle each type of melted chocolate over the cake in turn. Let the chocolate set before slicing.
If you’re an adult who’d enjoy a delightful woody aroma and taste in their loaf cake, you can try out this Banana and Rum Loaf Cake. Don’t worry, you won’t be tipsy because the alcohol will anyway evaporate, leaving behind its distinct taste and flavor.