Instructions: 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

Cook at the front of the grid shelf on the floor of the roasting oven with the cold roasting tin containing 1 litre cold water on the second runners for 45 to 55 minutes.

Cook at the front of the grid shelf on the floor of the baking oven with the cold baking tray on the third runners for 50 minutes to 1 hour.

Leave in the tin for 5 minutes; cool on a wire rack.

lightly crush sugar cubes.

Mix together reserved fresh lemon juice bottled lemon juice and caster sugar. Spoon over the warm cake; spnnkle with crushed sugar.

Leave for 1 hour until set

Dust the cake with icing sugar slice and serve with berries and creme fraiche or yogurt.

Use bottled lemon juice as it gives a more intense lemony flavour than fresh juice. If using a food processor to beat butter and sugar use the beater attachment and process very well before adding eggs. The more the mixture is beaten between additions of egg the lighter the cake will be. The mixture will curdle if eggs are added too quickly. Add a little flour if this happens. The weight of the fruit may make it sink towards the bottom of the cake but it will still taste delicious. Other berries such as blackberries loganbemes and blackcurrants can be used in the cake. aga tip: to defrost frozen raspberries place them on a plate in the simmering oven for 10 minutes until almost thawed. For an unusual summer birthday cake this recipe can also be cooked in a 200mm round tin.

Serves 6

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