Add all of the dry ingredients to a large mixing bowl and stir well. We use a whisk to do this as we find it the most reliable way to make sure all of the ingredients are evenly distributed.
330 g Self-Raising Flour, 320 g Golden Caster Sugar, 1½ teaspoon Bicarbonate of Soda, ¾ teaspoon Baking Powder
Zest and Juice the Lemons. We use a hand held grater for zesting, and a juicer for juicing. 3 Lemons
Add all of the other wet ingredients (Buttermilk, Olive Oil and Vanilla Extract), to the bowl of Lemon Juice and Zest.
110 ml Olive Oil, 1½ teaspoon Vanilla Exract
Mix well, then pour the wet ingredients in to the large mixing bowl containing the dry ingredients.
Gently mix the dry and wet ingredients together until well combined, but do no over mix. Stir using a whisk or wooden spoon until the cake batter is smooth and begins to 'bubble'.
Sprinkle half of the fresh Blackberries over the top of the cake batter. Then gently fold them in using a wooden spoon. The remaining half of the Blackberries will be used to layer the cake with.
Evenly split the cake batter between your lined baking tins.To do this with as much accuracy as possible, refer to our the notes section below for a fool proof method.
Place your baking tins on the middle shelf of your pre-heated oven. Then bake for 20-22 minutes. The tops should be a golden colour. Use a toothpick or similar to test the center of each cake. If the toothpick comes out clean, your cake is fully cooked. If there is still some wet batter, return the cake back to the over for a further 5 minutes and test again.
Allow to cool for 5-10 minutes before carefully removing the cakes from the tins and placing on a wire cooling rack. Allow to cool completely before icing your cake.