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Blueberry & Lemon Swirl Loaf Cake
12 servings
분량20 minutes
활동 시간1 hour 20 minutes
총 시간재료
225 g margarine
200 g sugar
3 eggs
250 g plain flour
1 ½ tsp baking powder
Pinch of salt
1 lemon (zested)
120 g fat free yogurt
100 g blueberry jam
방향
Preheat the oven to 170ºC (fan assisted or 190ºC non fan) and line a 2lb loaf tin
Cream the margarine and sugar together until pale and fluffy, usually around 5 minutes
Add the eggs one at a time and mix after each addition
Add in the flour, baking powder and salt and mix until completely combined
Spoon in the yogurt and lemon zest and mix until just combined
Pour half of the cake mix into the loaf tin and spread out. Add half of the jam on top of the cake and drag a knife through the jam to create a ripple effect
Pour over the rest of the cake mix and even out before adding the rest of the jam and creating the ripple effect again
Bake in the oven for 55-60 minutes until a cocktail stick comes out clean
Allow to cool for 10 or so minutes in the tin before turning out and leaving to cool completely on a wire rack
영양 정보
1회 제공량
-
칼로리
323 kcal
지방 전체
16 g
포화 지방
4 g
불포화 지방
-
트랜스 지방
-
콜레스테롤
41 mg
나트륨
204 mg
탄수화물 전체
40 g
식이섬유
1 g
총 당류
22 g
단백질
4 g
12 servings
분량20 minutes
활동 시간1 hour 20 minutes
총 시간