As I’m still trying to be good this week I’ve had another delve into my favourite recipe books to find something inspiring, low fat and delicious. This my very favourite summer pudding cake. And look at this – lemons and blueberries! lemons are so good for you with all that pure Vitamin C and of course blueberries are full of anti-0xidants and I read somewhere that they are very good for the brain. As I’ve become a blogger this is sure to do me some good!! Please sign up to my blog in the sidebar and let me know if standards are slipping at any time!
I love Lorraine Pascale’s “A Lighter Way to Bake” and this is one of my favourite pudding cakes adapted from her book. It’s originally made with Limoncello liquer but it’s equally delicious without the alcohol. According to the recipe in the book a slice of this cake has only 9g of fat as opposed to the regular version which has 10.2g of fat. Not bad! Every little helps…. If you want to try some of Lorraine’s other brilliant recipes you can get her book by clicking on the icon below the recipe. If you try the limoncello version do let me know how it turns out!
This wonderful lemon and blueberry pudding cake is best enjoyed with a nice cup of tea and a good book reclining on a lounger on the patio while the sun is still shining….
125g caster sugar
100g unsalted butter
100g full fat Greek yogurt
2 eggs beaten
250g self raising flour
4 egg whites 2 tsp baking powder
1 tsp vanilla extract
zest of 2 unwaxed lemons (if you can’t find unwaxed, give them a good scrub in hot soapy water, rinse and dry)
50g icing sugar sifted
3-4 tablespoons of lemon juice
1 teaspoon honey (optional)
- Grease a 20cm round deep cake tin and preheat the oven to 170C or 375F.
- In a large mixing bowl beat the sugar, butter and yoghurt together with a hand held mixer till combined. Add the eggs and half the flour and mix well again. Beat the egg whites till stiff in a seperate bowl and fold into the cake mixture with the rest of the flour, baking powder, lemon zest and vanilla extract. When its all well combined, add in the blueberries saving a few to scatter across the top of the cake.
- Pour the mixture into the cake pan, smooth over the top and scatter over the rest of the saved blueberries. Cook for about 25-30 minutes until a skewer inserted into the centre comes out clean and the top is light brown and springy. Remove from oven and leave to cool.
- Make the drizzle by combining the sifted icing sugar and the lemon juice using as much lemon juice as you need to make the consistency you like. I added a spoonful of honey but that’s not essential. I like a nice runny consistency which soaks into the cake. When the cake is cool, pour the drizzle over and allow to coat the cake.
If you try this cake please let me know how it turns out for you. For more great lighter and delicious recipes I’d recommend Lorraine’s book – A lighter Way to Bake. Click on the image below to purchase from Amazon.