This moist cake combines tart lemon with sweet blackberries. Fun fact: The recipe uses curd cheese ("shrikhand") in some Indian versions for extra richness. The yogurt keeps it moist while lemon zest adds aroma. Modern versions might include cardamom for Indian twist. Perfect for afternoon tea or as dessert. The blackberries bleed into beautiful purple swirls. The dish represents fusion baking at its best - European techniques with local flavors. The loaf stays fresh for days if wrapped properly. A beautiful centerpiece for casual gatherings.