Easy Blackberry Loaf Cake

Preheat the oven to 180°c (160 °fan/ Gas 4/ 350F) and grease and line a 2lb loaf tin with baking paper or non stick parchment paper.
Coat the blackberries in the plain flour and set aside
175 g Blackberries, 1 tablespoon Plain Flour
In a large bowl cream together the softened butter and caster sugar until pale and fluffy.
225 g Unsalted Butter, 225 g Caster Sugar
Beat in the eggs.
4 Eggs
Fold in the self-raising flour, ground almonds, and lemon zest.
200 g Self Raising Flour, 30 g Ground Almonds, 1 Lemon
Spoon half the mixture into the loaf tin, then fold the flour coated blackberries through the rest of the cake batter left in the mixing bowl.
Spoon the rest of the batter into the tin and level the top with a palette knife.
Bake in the oven for 1 hr 10 minutes, or until a skewer comes out clean (without raw batter on it).
Mix together the caster sugar with enough lemon juice to make a runny drizzle and spoon it over the top of the cake whilst still warm. Leave the cake to cool before removing from the tin and slicing.
60 g Caster Sugar, 2 tablespoon Lemon Juice