This cake was extra special as I made it with my mum in-law, a very lovely lady :-)

A really moist fruity sponge that everyone loved. We had it with homemade lemon curd ice cream.



250g self raising flour

150g golden caster sugar, plus 1 tbsp for the topping

2 medium eggs, lightly beaten

1/2 x 284ml pot buttermilk

125g butter, melted

Zest & juice of 1 unwaxed lemon

100g blueberries

125g raspberries (we couldn’t find them so used blackberries instead)

75g icing sugar, sifted

Preheat oven to 180C gas mark 4. Line a 900g (23cmx13cmx7cm) loaf tin with baking parchment. Sift the flour into a mixing bowl and stir in the caster sugar.

Whisk the eggs and buttermilk together in a small bowl. Pour in the butter & lemon zest and stir well. Fold this mixture into the flour, together with the berries, and combine. Tip into the loaf tin, sprinkle over the reserved sugar and cook for 45-50 minutes until the cake is well risen and golden. Leave in the tin for 10 minutes then remove and place on a rack to cool.

Make the icing by combining the icing sugar with enough of the lemon juice to make a smooth icing that coats the back of a spoon. Drizzle over the cooled cake. Store the loaf in an airtight tin in a cool place for up to 3 days.