In another bowl, combine softened butter and brown sugar. Mix until the texture turns light and creamy. Add vanilla essence, then crack in the eggs one by one, mixing gently. Stir in the lemon zest for a bright aroma that balances the sugar-heavy batter.

Add the dry mixture to the wet bowl in small portions. Fold gently using a spatula rather than whisking vigorously. This helps keep the cake soft and prevents overmixing. Stop folding as soon as everything looks evenly combined.

Pour the batter into the greased pan and tap it lightly on the counter to release trapped air. Bake in the preheated oven until the top turns golden, and a toothpick inserted in the centre comes out clean. Allow the cake to cool on a wire rack for better texture.

Once cooled, transfer the cake to a plate and slice gently using a serrated knife. You’ll notice a tender crumb and well-distributed fruits. Serve warm or store in an airtight container for later.