This Blueberry Lemon Loaf Cake is a delightful treat that’s both easy to bake and perfect for any occasion, whether as a breakfast cake, dessert after dinner or a satisfying snack any time of day.

but impressive - Raymond Blanc's lemon cake recipe has been served at his restaurant for the past 25 years. Equipment and preparation: You will need a 26cm x 9cm x 8cm/10in x 3½in x 3in loaf tin ...

Looking for a way to enjoy dessert while staying on track with your health goals? Enter the High-Protein Lemon-Blueber ...

Add the yoghurt, oil, lemon rind, vanilla, flour, almond meal and baking powder and whisk on low speed until just combined. Fold in 1 cup (150g) of the blueberries. Pour into a lightly greased 22cm ...

For the cake: Place the flour, baking powder and sugar in a bowl and mix to combine. In a separate bowl, mix the butter, eggs, milk, vanilla and lemon zest until well combined. Make a well in the ...

Grease and flour 2 – 8 x 4 inch loaf pans or ... inserted into the cake comes out clean. Top with glaze or powdered sugar if desired. For the glaze whisk powdered sugar, lemon juice and zest ...