1. Preheat oven to 180C. Grease and line base and sides of a 20cm round cake pan.
2. Beat butter and caster sugar until pale and fluffy, then beat in eggs, one at a time; it may look a bit curdled, but don't worry. Gently fold in lemon zest and flour, alternating with the yoghurt. Using a spatula, scrape mixture into the prepared pan. Scatter over berries, then bake for 45 minutes or until golden brown and a skewer inserted into the centre of the cake comes out clean.
3. Meanwhile, to make syrup, stir 80ml of water, the white sugar and lemon juice in a small pan over low heat until sugar dissolves. Increase heat to medium and simmer for 5 minutes or until slightly thickened.
4. Remove cake from oven, but leave it in the pan. Using a fine skewer, pierce cake all over 30 times. Remove syrup from heat, then add elderflower. Spoon syrup over the cake so it soaks evenly.
Cool, then serve.
Probiotic & Live Cultures
Source of Calcium
No Gelatin or Thickeners