Name: Lemon blackberry cake
Prep time: 20 min
Cook time: 1 h
Total time: 1 h 20 min
Yield: 10
Ingredients: 200g salted butter, softened, plus extra for the tin; 200g caster sugar; 4 eggs; 150g self-raising flour, plus 2 tbsp; 50g ground almonds; 1 tsp baking powder; 2 lemons, zested and juiced, plus extra zest to decorate; 2 tbsp whole milk; 200g blackberries, plus extra to serve; 150g icing sugar

A sponge cake topped with splattered icing sugar and a scattering of blackberries on a white plate

200g salted butter
softened, plus extra for the tin
200g caster sugar
4 eggs
150g self-raising flour
plus 2 tbsp
50g ground almonds
1 tsp baking powder
2 lemons
zested and juiced, plus extra zest to decorate
2 tbsp whole milk
200g blackberries
plus extra to serve
150g icing sugar

Method

step 1
Heat 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 2
Fold 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 3
Bake 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.