Australian Mulberry Cake with Lemon

Instructions:

1. Preheat the oven to 350°F (175°C) and line a 9x5 inch loaf pan with parchment paper.
2. In a small bowl, toss the fresh mulberries with 1 tablespoon of all-purpose flour until lightly coated.
3. In a large bowl, cream the softened butter and granulated sugar together until the mixture is pale and fluffy.
4. Beat in the eggs one at a time, then stir in the vanilla extract and lemon zest.
5. In a separate bowl, whisk together the flour, baking powder, and salt.
6. Gradually add the dry ingredients to the wet mixture, alternating with the milk, until combined.
7. Gently fold in the floured mulberries using a rubber spatula; do not overmix.
8. Pour the batter into the prepared loaf pan and bake for 40-50 minutes, or until a toothpick inserted in the center comes out clean.
9. Allow the cake to cool in the pan for 10 minutes before transferring to a wire cooling rack.
10. Whisk together the powdered sugar, lemon juice, and vanilla extract until smooth, then drizzle the glaze over the warm cake.