Squeeze the juice from the remining lemon half into a small bowl and stir in enough icing sugar to make a smooth, runny icing. For the cake: Preheat the oven to 350°F.Prepare three 8-inch round baking pans, line the bottom with parchment paper and grease the sides.Prepare the bake even stripes if desired. While you are cooling the cake, make your glaze. And more something that works for breakfast. Heat 1/2 cup of milk and the lemon zest on the stove over medium heat. A skewer inserted should come out clean. Place a couple of reserved berries on the bottom of the pan, pour 2/3 of the batter into the pan, sprinkle a couple more berries, place the remaining batter and top with remaining berries. It can be stored in the fridge for up to 2 weeks and brought back to room temperature to use. Gigi this is so amazing! Strain the lemon zest out of the milk, and pour the milk into the powdered sugar. Pour the batter into the prepared Bundt pan and bake. I know blackberries might not be available in some areas, so feel free to use frozen ones. This cake is super easy to make, and I add a lemon glaze to tie it all together. Hi Rebecca, it would be similar to a white cake with berries. Bake for 35-40 minutes, or until golden and risen. Sounds amazing! Juice of 2 lemons My favorite desserts are cheesecakes, cupcakes and a good soft sugar cookie. 225g caster sugar I remember growing up on the farm, we would always celebrate Easter and all my aunts, uncles, and cousins would be there. Mix until everything is combined, scraping down the bowl as necessary. I believe a life at home is still full of purpose. Finally, stir in the blackberries (and lemon juice and zest, if using) by hand. Since I moved away from the farm I’ve always tried to have a small feast with friends, but due to this pandemic, that’s not possible this year. It’s moist, dense like a sponge cake and packed with lemon flavor. Guys, it’s been a crazy few months. We urge you to turn off your ad blocker for The Telegraph website so that you can continue to access our quality content in the future. In a small bowl, combine the flour and baking powder. Prep time: 10 minutes | Cooking time: 1 hour. I’ve used this same recipe for my Lemon Cupcake Recipe, my Lemon Blueberry Poke Cake as well as other layer cakes. Next, add the eggs, one at a time, mixing on medium. Remove from the oven and set aside to cool slightly while you make the syrup. Of course it can be left plain and you can add fresh whipped cream and berries as you plate it. Set aside Prepare the cake: Sift the cake flour, sugar, salt and baking powder into the bowl of your stand mixer Subscribe to my newsletter and get my fav tips to take your cakes & cupcakes to the next level. Sift the flour and baking powder into a large bowl and add the soft butter and 115g of the caster sugar, along with the eggs. Beginning with the flour, add 1/3 of the flour mixture, mixing until almost combined, and then 1/3 of yogurt. A rich and moist pound cake with fresh blackberries and lemon juice. It prevents the edges of the cake from cooking too quickly and therefore rising in the middle. Remove from the oven and set aside to cool slightly while you make the syrup. I only have 2 cake pans, but this didn’t seem to be an issue at all, my cake was still thoroughly cooked within the time listed. Once the cake is cool, leave on the cooling rack with parchment underneath to catch any extra glaze, pour the glaze over the cake, moving constantly back and forth so you don’t pour too much in one place. Squeeze the juice from half of the third lemon and add along with the lemon thyme leaves. Scrape down the bowl as needed. Pipe a thicker board around the outside of your cake so that you can fill the middle with lemon curd and not have to worry about it spilling out the sides. Add all but 2 tablespoons of this flour into the egg mixture a few tablespoons at a time, and continue to mix until a smooth batter forms. Going to make this soon! Then, say a prayer and flip it out onto a wire cooling rack. Hi Aj- I have not tested this recipe with 2 9 inch pans, I worry with the berries it will be a lot! 225g plain flour Bake for 45-50 minutes until a skewer inserted into the middle of the cake comes out clean (avoid skewering a blackberry). This information will not be used for any purpose other than enabling you to post a comment. Transfer batter into prepared pan. If the toothpick comes out clean, you cake is done. Set aside Prepare the cake: Sift the cake flour, sugar, salt and baking powder into the bowl of your stand mixer

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