Impressipe

Berry Plum Lemon Cake

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

185g unsalted butter, chopped, at room temperature1½ cups caster2 tsps finely grated lemon rind1 tsp vanilla extract4 eggs, at room temperature1 cup self-raising flour2/3 cup plain flour½ cup Greek yoghurt1 tblsp lemon juiceIcing sugar mixture, fresh blueberries, blackberries, sliced plums and double cream, to serve