Lemon Cake with Crunchy Top

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Lemon Cake with Crunchy Top

Rating: Recipe rating
2.96 out of 2712 votes

Course: Cake and biscuits

Recipe Ingredients

100g soft margarine
175g caster sugar
175g self raising flour
1 teaspoon baking powder
2 large eggs
4 tablespoons milk
finely grated rind lemon

Recipe Instructions

1. Pre-heat oven to 180C/350F/Gas 4.
2. Base line and lightly grease an 18cm deep round cake tin.
3. Measure all the ingredients for the cake into a large bowl and beat well for about 2 minutes until smooth and well blended.
4. Turn the mixture into the prepared tin and level the surface.
5. Bake in the pre-heated oven for about 35-40 minutes or until the cake has shrunk slightly from the sides of the tin and springs back when lightly pressed with a finger.
6. Whilst the cake is baking make the crunchy topping using juice of lemon and 100g of caster or granulated sugar.
7. Put the lemon juice and sugar into a bowl and stir until blended.
8. When the cake comes out of the oven, spread the lemon paste over the top whilst the cake is still hot.
9. Leave in the tin until cold, then turn out and remove the paper.

Entered by: Nicky Entered: 27/06/2008