Blueberry & Lemon Swirl Loaf Cake

• 份量: 12 servings
• 准备时间: 20 minutes
• 总时间: 1 hour 20 minutes

配料

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

步骤

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

营养

• 卡路里: 323 kcal
• 总脂肪: 16 g
• 饱和脂肪: 4 g
• 胆固醇: 41 mg
• 钠: 204 mg
• 总碳水化合物: 40 g
• 膳食纤维: 1 g
• 总糖: 22 g
• 蛋白质: 4 g