Lemon and Blackberry Cake

Name: Lemon and Blackberry Cake
Yield: 12
Ingredients: Melted butter (for greasing); All-purpose flour (for dusting); 1 cup unsalted butter, softened (200g); 1 cup self-rising flour (180g); 1 egg; 1 tablespoon vanilla extract; 2 cups all-purpose flour (240g); 1 tablespoon grated lemon zest; 1 cup blackberry jam (160g); 1/4 cup confectioner's sugar (40g, for dusting)

1
Melted butter (for greasing)
2
All-purpose flour (for dusting)
3
1 cup unsalted butter, softened (200g)
4
1 cup self-rising flour (180g)
5
1 egg
6
1 tablespoon vanilla extract
7
2 cups all-purpose flour (240g)
8
1 tablespoon grated lemon zest
9
1 cup blackberry jam (160g)
10
1/4 cup confectioner's sugar (40g, for dusting)

Ingredients

1
Melted butter (for greasing)
2
All-purpose flour (for dusting)
3
1 cup unsalted butter, softened (200g)
4
1 cup self-rising flour (180g)
5
1 egg
6
1 tablespoon vanilla extract
7
2 cups all-purpose flour (240g)
8
1 tablespoon grated lemon zest
9
1 cup blackberry jam (160g)
10
1/4 cup confectioner's sugar (40g, for dusting)

Directions

1
Grease a 21 cm x 31 cm baking dish with butter and dust with all-purpose flour. Reserve
2
Aquaint the oven to 180°C (medium)
3
In a stand mixer, cream together the butter and self-rising flour until light and fluffy (approximately 4 minutes)
4
Add the egg and vanilla extract and mix well
5
Gradually add the all-purpose flour, mixing with a wooden spoon as needed
6
Add the grated lemon zest and blackberry jam, mixing until homogeneous
7
Transfer to the prepared baking dish and bake in the preheated oven until a toothpick inserted into the center comes out clean (approximately 30 minutes)
8
Await cooling
9
Dust with confectioner's sugar and cut into 5 cm x 6 cm pieces
10
Serve immediately
11
Approximately 309 calories per piece.