Blackberry cake

Preheat the oven to 180°C/fan 160°C and grease and line a base of a round cake tin with baking paper.

Beat the butter with the sugar, then gradually add the two egg yolks, still beating.

Add cream cheese, milk and lemon zest and beat until smooth.

Sift in the flour together with the baking powder and mix.

Beat the egg whites until soft peaks form and gently stir into the mixture.

Transfer the mixture into the prepared tin and level the surface. Scatter with blackberries and bake for approx 35-40 mins or until a skewer inserted in the middle of the cake comes out clean.