Ingredients
For the crumb topping:
- 1/2 stick (56g) unsalted butter left at room temp for 10 minutes
- 2/3 cup (90g) plain flour
- 1/4 cup (50g) light brown sugar
- For the cake:
- 1 stick (113g) unsalted butter, at room temperature
- 1 cup (200g) caster sugar
- Zest of 1 large or 2 small lemons
- 3 large eggs
- 1 tsp vanilla extract
- Pinch of salt
- 2 tsp baking powder
- 2 cups (280g) plain flour
- 1 cup (240g) sour cream
- 1 1/2 cups (187g) fresh raspberries
Instructions
- Preheat oven to 180C/350F and grease and line an 8 x 8 inch square pan.
- Make the crumb topping first: Place butter, flour and sugar into a medium sized bowl and rub between your fingers until you have a coarse breadcrumb texture, some larger lumps are fine. Leave to one side.
- Place butter, sugar and lemon zest into a large bowl or the bowl of your stand mixer and beat until light and fluffy, about 2 minutes on medium-high speed.
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Full Instructions : Click Here