Lemon blackberry cake
This beautifully light, summery bake combines tart blackberries and lemon with a hint of sweetness from icing sugar. It's great with a drizzle of cream or ice cream, too
- Serves: 10 persons
- 200g salted butter, softened, plus extra for the tin
- 200g caster sugar
- 150g self-raising flour, plus 2 tbsp
- 50g ground almonds
- 1tsp baking powder
- 2lemons, zested and juiced, plus extra zest to decorate
- 2tbsp whole milk
- 200g blackberries, plus extra to serve
- 150g icing sugar
Step 1Heat the oven to 180C/160C fan/gas 4. Butter and line a 20cm square or round cake tin with baking paper. Whisk together the sugar and butter until pale and creamy, then add the eggs one at a time, beating well in between each addition.
Step 2Fold in the flour, almonds, baking powder and lemon zest, and mix until it becomes a uniform batter. Fold in the milk to loosen the batter slightly. Toss the blackberries with the 2 tbsp of flour to coat, then fold into the batter. Scrape into the tin and smooth over the top.
Step 3Bake for 50 mins-1 hr or until golden, well risen, and a skewer comes out clean when inserted into the middle. Leave to cool on a wire rack. Mix the icing sugar with enough of the lemon juice to get a drizzling consistency. Drizzle over the cake to serve, with more blackberries and lemon zest.