Blackberry Yogurt Cake

• 1 1/3 cups butter, softened
• 1 1/2 cups sugar
• 1 tsp vanilla extract
• 1 None lemon, grated zest
• 4 None eggs
• 4 1/3 cups all purpose flour
• 6 1/2 tsp baking powder
• 1 1/4 cups plain yogurt
• 10 oz blackberries
• 1 cup powdered sugar
• 1 oz milk and white chocolate, shaved into strips with a potato peeler

1. Preheat the oven to 325u0b0F. Grease a 10 cup cake pan and dust with flour. Beat the butter, sugar, vanilla extract, lemon zest and a pinch of salt with the whisk of a mixer until thick and creamy. Beat in the eggs one at a time. Mix the flour and baking powder and gradually beat in, alternating with the yogurt until both are incorporated. Gently fold in two-thirds of the blackberries.
2. Spoon into the pan and smooth out. Bake for 1 hour, or until a skewer comes out clean. Remove from the oven, allow to cool in the pan for 10 mins, then turn out on to a wire rack and allow to cool completely.
3. Reserve a few blackberries for decoration and press the remainder through a sieve into a bowl. Stir in half the powdered sugar until smooth. In a separate bowl, stir the remaining powdered sugar and 1-2 tbsp water until smooth. Drizzle both icings over the cake and allow to set. Halve the reserved blackberries and arrange on top of the cake with the chocolate shavings.

butter, sugar, vanilla, lemon, eggs, flour, baking powder, plain yogurt, blackberries, powdered sugar, milk

Taken from recipes-plus.com/api/v2.0/recipes/17964 (may not work)