A light homemade cake featuring the sweet flavor of fresh or dried mulberries, a seasonal summer fruit. Lemon zest adds a refreshing note, and the cake is also a welcome addition to breakfast.
Whisk the eggs and sugar, then add the cooking oil and milk. Stir in the grated lemon zest.
Sift the flour and baking powder into the mixture. Add the lightly floured mulberries last and fold them in gently.
Pour the batter into a greased cake pan and bake in a preheated oven until a toothpick inserted into the center comes out clean.
Let the cake rest in the pan for 10 minutes, then remove it and let it cool completely before slicing and serving.
If using fresh mulberries, toss them lightly with flour before adding them to the batter to help keep their juices from making the bottom of the cake soggy. Allergens: contains gluten (from flour), egg, and milk if included. Let the cake cool completely before slicing, or it may fall apart.
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