Late Summer - Lemon + Blackberry Cake

Directions

1. 1

   Beat the butter and caster sugar together with an electric whisk until fluffy and pale in colour. Crack the eggs in one at a time, beating well after each addition, then stir in the lemon zest. Fold in the flour, baking powder and ½ tsp salt, then fold in the yogurt.

2. 2

   Spoon the mixture into two lined tins smoothing the top with a spatula. Bake in the centre of the oven for 25-30 mins, or until golden brown on top and firm to the touch. Cool in the tin for 10 mins before turning out onto a wire rack to cool completely!