lemon and summer berry crunch cake

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Cooking receipe to make lemon and summer berry crunch cake under category Aga Recipes. You may find some video clips related to this receipe below.

lemon and summer berry crunch cake

butter for greasing

1 lemon

150g self raising flour

2 eggs plus 1 egg yolk

pinch of salt

150g butter softened

150g caster sugar

125g raspberries and blueberries

For the lemon crunch topping:

25g rough white sugar cubes

25ml bottled lemon juice

225g caster sugar

icing sugar to dust

whitecurrants blackcurrants wild strawberries and creme fraiche or greek yogurt to accompany

Grease and baseline a 1.1 litre loaf tin.

Finely grate zest and squeeze the juice of tie lemon.

Sift the flour.

lightly beat the eggs and egg yolk with the salt.

Place butter lemon zest and sugar in a bowl; beat until fight and fluffy.

Slowly add the eggs beating as you do so: this should take 10 minutes.

Fold in flour with 2 tbsp of the lemon juice (reserve remainder).

Fold in fruit.

Spoon into the tin

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