For the cake you will need:

125g Fresh Blueberries
125g Fresh Raspberries
225g softened butter
225g caster sugar
4 free range eggs
250g self-raising flour
2 tablespoons of almond meal
Zest of one large Lemon (about a tablespoon)

For the lemon drizzle syrup you will need:

Zest of one large lemon
Juice of 2 lemons (about 8 tablespoons)
60g of caster sugar

Pre-heat oven to 180°c (160°Fan).
Line the base and sides of a round or square 20cm cake tin with baking paper.

Cream the butter and sugar until light and fluffy ~ this will take several minutes
Gradually beat in the eggs one by one, followed by the lemon zest.

Fold in the self-raising flour and the almond meal.
Finally fold the raspberries and blueberries through the cake mixture

Spoon into baking tin, gently level the surface with the back of a large spoon and bake in pre-heated oven for around 50 minutes until skewer test pronounces done.
(If the top browns too rapidly cover with baking paper until cake is done).

For the syrup:

Place all ingredients in a small saucepan and simmer just enough to dissolve the sugar.

When the cake is taken out of the oven, prick holes all over the surface with a wooden skewer and then gently spoon the lemon syrup all over the cake. Allow to cool before decanting and serving. Will keep for at least 2/3 days in an airtight container.