Mulberry Pound Cake with Greek Yogurt

Instructions:

1. Preheat oven to 350°F (175°C). Grease a 9x5 inch loaf pan and line it with parchment paper.
2. In a large bowl, cream the softened butter and granulated sugar until pale and fluffy.
3. Beat in the eggs one at a time, then stir in the Greek yogurt, vanilla extract, and 1 tablespoon of lemon juice until smooth.
4. In a separate bowl, whisk together 2 cups of flour, baking powder, and salt. Gradually add the dry ingredients to the wet batter, mixing on low speed just until combined.
5. In a small bowl, toss the fresh mulberries with 1 tablespoon of flour and lemon zest. Gently fold the berries into the batter using a spatula.
6. Pour the batter into the prepared pan, smoothing the top. Bake for 50–60 minutes, or until a toothpick inserted into the center comes out clean.
7. Allow the cake to cool in the pan for 10 minutes before transferring it to a wire cooling rack.
8. Once completely cool, whisk together powdered sugar and 1 tablespoon of lemon juice, then drizzle over the cake.