This recipe started life as Dan Lepard's lemon butter cake from his RAD book Short & Sweet. It has changed a lot since then - I prefer yoghurt to condensed milk and I can't be bothered to faff around measuring lemon juice. And obviously Dan's lemon cake doesn't have blackberries in. Or a sticky blackberry syrup drizzled over the top.
If you're a maths geek like me you'll probably arrange your blackberries in a geometric pattern (kind of a cake spreadsheet). If you're a bit arty you'll probably scatter them freeform. Either way is fine and the result is totally worth the scratches.
Bramble & Lemon Loaf
- 2 medium eggs, separated
- 150g caster sugar
- 100g melted unsalted butter
- 100g plain yoghurt
- Zest & juice of 3 lemons
- 275g self raising flour
- 150g blackberries (or as many as you can find on your local bramble bush)
- A few blackberries
- 100ml water
- 100g caster sugar
- Preheat the oven to 180c / gas 4. Grease and line a 19cm loaf tin.
- Beat the egg whites with 50g of the sugar until they form a stiff white foam.
- In a separate bowl, beat the egg yolks with the rest of the sugar, butter, yoghurt, lemon zest and juice.
- Sift in the flour and fold through.
- Gently but quickly stir in the fluffy egg whites.
- Tip the batter into the loaf tin, it'll be quite thick and you might need to smooth it over. Push the blackberries into the top of the batter.
- Bake for around 50 minutes, until cooked through. Leave to cool.
- For the syrup, put the ingredients in a pan and boil for 5 minutes.
- Drizzle a little syrup over the cake.