Zingy berry cake {Recipe}

I am about to go to France - and more scarily going to be in a swimsuit every day and all I can think about is cake - typical right! The only thing to do in these circumstances is just make one - there is no point resisting, better get it out of my system. 

Here is a fresh, full of berries cake. As you can see from the pictures (and these are the best) this is really looking homemade - no fancy styling, more an every day cake than 'I have people for tea' cake. 

You will need (for 12) - for those interested this a 5 points/slice cake. 

• 200 g self-raising flour
• 1 tsp bicarbonate of soda
• 75 g caster sugar
• 100 g blueberries + 75 g of raspberries (you can adjust this according to your own taste)
• zest of 1 unwaxed lemon (or vanilla extract if you are not keen on the lemon taste)
• 2 large eggs
• 150 g low fat natural yoghurt
• 2tbsp skimmed milk
• 50 ml sunflower oil

Lemon icing

• 100g icing sugar
• 4 tsp fresh lemon juice

How to make it

1. Preheat the oven to 200 C/Fan. Line your tin with some greaseproof paper. 
2. Sift the flour and bicabornate of soda into a large bowl and stir in the sugar, blueberries and lemon zest. Make a well in the centre.
3. Beat the eggs with a large whisk until smooth, then beat in the toghurt, milk and oil until well combined. Stir into the flour mixture with a large spoon until very lightly mixed. 
4. pour into the tin. bake in the centre of the oven for 25/30 minutes - check with your knife that it is cooked in the middle. Transfer it to a wire rack and leave it to cool. 
5. To make the lemon icing, mix the icing sugar and lemon juice in a small bowl until smooth and runny. Using a spoon, drizzle over the cake and leave to set for 30 minutes before serving.  

If I am honest, it is not as good as a full fat lemon drizzle cake - BUT it is very satisfying  and moist, and with one slice you do feel happy. I suppose I am always happy when there is cake!