Needing wet and dry ingredients to be combined separately at first, this is a great bake for sensory play and for combining pre-weighed convenience with some measuring. This kind of cake is usually made with a citrus glaze for moisture and flavour, but I've avoided this as it means hot pans and more mess. I've replaced it with extra berries and zest in the mix itself and a super easy lemon icing that can just be splashed all over the cooled cake at the end.
I pre-weigh the wet ingredients to avoid too much sticky mess and let them measure out the flour and sugar with the cup measures. To make this as mess free as possible, tip more flour and sugar than you need into wide bowls so they can scoop with the cup measure and not worry about spillage. This bake works great on a tuff tray or splat mat, but wherever you bake make sure you get the littleness as close to the mixing bowl as possible so they have maximum control.
1.5 cups plain flour mixed with 2 tsp baking powder
1 cup natural yoghurt
1 cup sugar
3 large eggs
zest of 2 lemons -
pre-zested & mixed with the sugar
1/2 cup vegetable or sunflower oil
1.5 cups raspberries and blueberries tossed in a couple of tablespoons of flour.
For the topping
1 cup icing sugar
Juice of 1 lemon
Spare berries for decorating
1. Mix together the wet ingredients along with the sugar.
2. Add the flour.
3. Gently fold in the berries
4. Pour into a greased, lined loaf tin and bake at 180 for around 50 minutes.
It can be tricky to tell if this kind of cake is done, because the fruit adds extra moisture. A skewer or knife should still come out pretty clean when it's cooked through and it will be golden on the top and starting to shrink away from the sides of the tin.
For the icing
Squeeze the juice of one lemon into the pre weighed icing sugar and stir.
If you want your little ones to do this, make sure the bowl isn't too big and they use a normal sized spoon. This will avoid a cloud of icing sugar in your kitchen.
Drizzle or spread all over the cake and decorate with any spare berries.
This cake will keep well for about three days, but will also freeze. Why not slice it and freeze individual slices for snacks on the go or summer picnics?