A delicious autumnal recipe fro Blackberry and Lemon Bundt Cake from The Devilled Egg online cookery school featuring Steenbergs Organic Lemon Extract
Blackberry and Lemon Bundt Cake Recipe
A delicious autumnal recipe fro Blackberry and Lemon Bundt Cake from The Devilled Egg online cookery school featuring Steenbergs Organic...
Ingredients
| 350g | organic plain flour |
| 2 teaspoons | of baking powder |
| 250g | softened butter, unsalted |
| pinch | of salt |
| 300g | light brown sugar |
| 4 | eggs |
| 1 tablespoon | Steenbergs Organic 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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