Blackberry and lemon bundt cake
This is a refreshing and yet a pretty indulgent cake.
Ingredients
- 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
Method
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
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