Lemon Cake with Crunchy Topping

When life gives you lemons make lemonade. OR buy some lemonade and make this fab crunchy topped lemon cake instead! I have since published this recipe again but it is a firm favourite on our list of 52 recipes!

I’m going to make this cake in a 7in tin and also as a traybake, choice is yours on how you make it.

Cake:
4oz soft margarine
6oz caster sugar
6oz self raising flour
1tsp baking powder
2 extra large eggs
4tbl sp milk
grated rind of 1 lemon

Topping:
Juice of 1 lemon
4oz caster or granulated sugar

Look what i found in the box with my citrus press……bought in 1999 for £15 and it works a dream (see pics below, I’m amazed at how much more juice you can get out of a lemon!)

Simple things please simple minds and talking of simple…

Here we go, easy peasy lemon cake….

Preheat oven to 180 degrees c.

Gather all your ingredients together (i would say at this stage if you have smaller than BIG eggs use 3 instead of 2 – i did the second time around and the cake turned out much better!)
Pop it all into a mixer and beat for at least 2 minutes on high until everything is blended and smooth.
(Do stick with the ‘at least 2 minutes’ – it really does matter)
Grease and line a 7in circular tin (you can make muffins, traybake etc too – up to you which you prefer) I know i said i usually just spray but this one NEEDS the lining paper to stop the lemon juice of the topping soaking into the sides)
Pour in your mix and level off the top. Pop in the pre-heated oven for 35-40 mins or until springy on top and a cake skewer comes out clean.
While the cake is cooking you need to make the topping. Juice the lemon you used for the rind earlier.
(couldn’t resist a piccie of the lemon halves!! I’ve never seen lemon halves that clean before! Remember, simple things!)
Measure out your 4oz sugar and add the lemon juice, stir until well mixed.
As soon as the cake is out of the oven, pour your lemon sugar mix all over the top of the cake.
It will pool at the sides, don’t worry!
As the cake is cooling it sucks in the lemon juice and leaves you with a delicious sweet yet tangy crunchy topping.
Leave to cool completely before removing from the tin and papers (i left the paper on the bottom so as not to scratch the cake stand when cutting the cake) 🙂
Hope you enjoy – i really enjoy reading all the feedback about the recipes so don’t be afraid to link to your blog!