Blackberry and lemon bundt cake 

This is a refreshing and yet a pretty indulgent cake.


  • 350g plain flour
  • 2 teaspoons of baking powder
  • 250g softened butter, unsalted
  • pinch of salt
  • 300g light brown sugar
  • 4 eggs
  • 1 tablespoon of lemon extract
  • 240g plain natural yoghurt
  • 200g blackberries


Preheat the oven to 175C
Grease and flour a bundt cake tin with extra butter and flour
Combine the blackberries with 1 tablespoon of the flour and keep to one side
Place all the other ingredients into a bowl and whisk until fluffy and smooth
Add the blackberries and fold in
Pour into the prepared tin and bake for 60-70 minutes until a skewer inserted into the cake comes out clean
Leave to cool for 10-15 minutes before turning out onto a wire rack to cool completely
Serve as is