Lemon Berry Cake With Yogurt Custard

• 1 cup butter, at room temperature
• 1 tbsp finely grated lemon zest
• 1 2/3 cups granulated sugar
• 3 None large eggs, at room temperature
• 1 2/3 cups self-rising flour, sifted
• 1/2 cup all-purpose flour, sifted
• 1/2 cup Greek yogurt
• 1/3 cup lemon juice
• 16 oz frozen mixed berries
• -1 None Yogurt Custard
• 4 None large egg yolks
• 1 1/4 cups heavy cream
• 1/2 cup granulated sugar
• 1 cup Greek yogurt

1. Preheat oven to 325u0b0F. Grease a deep 8 inch square cake pan and line base and sides with parchment paper, extending paper 2 inches over sides.
2. In a stand mixer, beat butter, lemon zest and sugar until light and fluffy. Beat in eggs, 1 at a time. Stir in flour, yogurt and lemon juice. Transfer 1/2 of batter to prepared pan and sprinkle with 1/2 the frozen berries. Top with remaining cake batter then remaining berries. Bake for 1 hour 30 mins. Let cake cool in pan for 10 mins then transfer to a wire rack to cool completely.
3. Meanwhile, to make the yogurt custard, stir egg yolks, cream and sugar in a small saucepan over low heat until mixture thickens. Remove from heat and stir in yogurt.
4. Serve cake warm with yogurt custard.

butter, lemon zest, granulated sugar, eggs, flour, allpurpose flour, greek yogurt, lemon juice, custard, egg yolks, heavy cream, granulated sugar, greek yogurt

Taken from recipes-plus.com/api/v2.0/recipes/37333 (may not work)