Blackberry Lemon Cake With Blackberry Fool

• 1/2 cup butter, softened
• 3/4 cup granulated sugar, plus 1/3 cup extra
• 1 tbsp lemon zest
• 2 None large eggs
• 1 cup self-rising flour, plus 2 tbsp, sifted
• 2/3 cup ground almonds
• 1/2 cup sour cream
• 5 oz frozen blackberries
• 2 tbsp lemon juice
• 1 tbsp powdered sugar
• 1 cup heavy cream

1. Preheat oven to 325u0b0F. Grease a 10x4 inch loaf pan and line base and long sides with baking paper, extending paper 2 inches above sides.
2. In a stand mixer, beat butter, 3/4 cup sugar and lemon zest until pale and fluffy. Beat in eggs, 1 at a time, until combined. Fold in flour then ground almonds and sour cream. Transfer 1/2 to prepared pan and top with 1 oz blackberries, pressing lightly into mixture. Top with remaining batter and another 1 oz blackberries. Smooth surface with a flat knife then tap pan on a hard work surface to release any trapped air.
3. Bake cake for 1 hour 10 mins, or until a skewer inserted in the center comes out clean. Let cake cool in pan for 10 mins.
4. Meanwhile, combine lemon juice, 2 tbsp water and remaining sugar in a small saucepan. Stir over medium heat until sugar dissolves. Bring to a boil then reduce heat and simmer for 2 mins. Let cool for 5 mins.
5. Pour hot syrup over warm cake in the pan. Let stand for 20 mins then transfer to a wire rack to cool completely.
6. To make the blackberry fool, combine remaining berries and any juices with powdered sugar in a small bowl. Set aside to completely thaw then crush lightly with a fork. Whip cream to soft peaks then spoon on top of cake. Drizzle with berry mixture and swirl lightly through whipped cream.

butter, sugar, lemon zest, eggs, flour, ground almonds, sour cream, frozen blackberries, lemon juice, powdered sugar, heavy cream

Taken from recipes-plus.com/api/v2.0/recipes/37115 (may not work)