Lemon Berry Cake With Yogurt Custard - cooking recipe

Ingredients

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

Preparation

Preheat oven to 325\u00b0F. Grease a deep 8 inch square cake pan and line base and sides with parchment paper, extending paper 2 inches over sides.
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.
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.
Serve cake warm with yogurt custard.