lemon blackberry cake sandwiches

adapted from Apples for Jam (one of my favorite cookbooks!)

makes 1 loaf-cake

2 1/2 cups all purpose flour

juice and zest of one lemon

1 1/4 cups sugar

1/2 tsp salt

2 sticks butter, softened

3 eggs

1 1/2 tsp baking powder

3/4 cup milk

lemon glaze:

juice of one lemon

1 T confectioner's sugar

whipped cream:

2 cups heavy whipping cream (very cold!)

1/4 cup vanilla sugar or regular sugar

fresh blackberries

Preheat the oven to 325.

Combine the flour, salt and baking powder in a large bowl. Set aside.

Cream together the butter and sugar until very light and fluffy (about five minutes). Add the eggs, one by one, beating well after each addition. Add the dry ingredients and then add the milk, lemon juice and lemon zest while continuing to beat until smooth.

Scoop batter into a buttered and floured loaf pan and smooth top with spatula. Bake for 1 hour and 15 minutes, or until the top is golden brown and the sides pull away from the pan. Let cool in pan 10 minutes before turning out onto a cooling rack or large plate.

While the cake is cooling, beat together the cream and sugar until soft peaks appear. To assemble the sandwiches, make sure the cake is completely cool (or else you'll melt the cream), and then scoop about a quarter cup of cream on a slice of cake and top with fresh blackberries. Finish with another cake slice.

To make glaze, mix together the lemon juice and powdered sugar. Drizzle over cake. Serve immediately.