200g/7oz butter/Stork Margarine

200g/7oz caster sugar

Zest of 3 lemons

3 eggs

85g/3oz Natural Yoghurt

55ml/2fl oz milk

225g/self raising flour

1½ tsp baking powder

110g/4oz blackberries

Lemon Drizzle

Juice of 3 lemons

85g/3oz granulated sugar



Lemon Balm & Blackberry Ripple Cream

150ml/¼ pt double cream

2TBS icing sugar

10 lemon balm leaves, chopped

Zest of 1/2 lemon

2TBS mashed blackberries


Serves 8


  1.  Preheat the oven to 170c/150 fan/350f/GM4. Place your oven shelf in the middle of your oven.  Line a 2lb loaf tin  with baking parchment or a tin liner.
  2. Put the butter/margarine, caster sugar and lemon zest into the Magimix.  Whizz for a few minutes until pale and creamy.
  3. Add the eggs one at a time, giving a short “whizz” in between.
  4. Add the yoghurt and milk, whizz again.
  5. Sieve the flour and baking powder together, take the lid off the Magimix and sieve again, into the rest of the mixture.  Whizz and then pour ½ the mixture into the prepared loaf tin, then scatter ½ the blackberries on top, then pour the remaining cake mixture on top and then the remaining blackberries.  The fruit does sink to the bottom because it’s such a light sponge, but it doesn’t affect the end result atall.
  6. Bake for 1 hour or until a skewer inserted into the centre of the cake comes out clean.
  7. Lemon Drizzle – Mix the lemon juice and granulated sugar together in a bowl.
  8. Whilst the cake is still warm, prick all over with a cocktail stick and spoon the drizzle over bit by bit until it’s all been used.  You may need to do it over a space of 15mins or so.
  9. Leave the cake to cool completely in the tin.
  10. Lemon Balm & Blackberry RIpple Cream – Whisk the cream just to very soft peak.  Using a pestle and mortar make a paste with the the lemon balm leaves, icing sugar and lemon zest or chop together using a knife.  Fold through the cream and set aside for an hour to infuse.  Fold the mashed blackberries through the infused cream and serve with the cake.

Think Ahead & Helpful Hints

  • I always use Yeo Valley yoghurt.
  • Lovely with raspberries too.
  • The lemon zest is added at the beginning so that the flavour gets really well infused throughout the cake.
  • This cake will last beautifully for up to 3 days in an airtight tin.