Berry Plum Lemon Cake

Serves 8-10, Prep and Cook: 1 hour, 30 mins

185g unsalted butter, chopped,

at room temperature

1½ cups caster sugar

2 tsps finely grated lemon rind

1 tsp vanilla extract

4 eggs, at room temperature

1 cup self-raising flour

²⁄³ cup plain flour

½ cup Greek yoghurt

1 tblsp lemon juice

Icing sugar mixture, fresh blueberries, blackberries, sliced plums and double cream, to serve

1 Grease a 22cm round cake pan. Line base and side with baking paper, extending paper 2cm above pan edge.

2 Beat butter, sugar, rind and vanilla in a small bowl of an electric mixer until light and fluffy. Beat in eggs, one at a time, until combined. Transfer to a large bowl.

3 On low speed, beat in flours, yoghurt and juice, in two batches, until combined. Spoon into prepared pan. Smooth over top.

4 Cook in a moderately slow oven (160C) for about 1 hour, or until a skewer inserted into the centre comes out clean. Remove from oven. Stand in pan for 10 minutes. Turn out onto a wire rack to cool.

5 Dust cake with sifted icing sugar. Decorate with berries and plums. Serve with cream.