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Raspberry, blueberry and lemon drizzle cake
  • 100g Butter, softened
  • 100g Unrefined caster sugar
  • 2 Eggs
  • 250g Self-raising flour, sifted
  • 125ml Milk
  • 300g Mixed fresh raspberries and blueberries
For the icing:
  • Juice of 1/2 lemon
  • Grated zest of 1 lemon
  • 75g Icing sugar
  1. Mix the butter and sugar until really light and fluffy
  2. Beat the eggs in one by one.
  3. Gently fold in the flour and finally the milk and fruit (save a good handful for the top).
  4. Grease and line a 20cm round shallow cake tin. Spoon in the mixture, level off and sprinkle over the remaining berries.
  5. Bake in the oven on Cake Cycle for 1 hour.
  6. Leave to cool in the oven before placing onto a wire rack.
  7. To make the icing beat together the lemon juice and zest with the sugar and drizzle over the cooled cake.

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