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    Crunchy Top Lemon Cake

    Source of Recipe

    by Mary Berry

    List of Ingredients

    100g/4oz soft margarine
    175g/6oz caster sugar
    175g/6oz self-raising flour
    1 tsp baking powder
    2 size 2 eggs
    4tbsp milk
    finely grated rind of 1 lemon
    For the Crunchy Topping:
    juice of 1 lemon
    100g/4oz caster or granulated sugar


    1. Preheat the oven to 180C/350F/Gas 4. Lightly grease and base line a 18cm/7in deep round cake tin with greased greaseproof paper.
    2. Measure all the ingredients for the cake into a large bowl and beat well for about 2 minutes until smooth and well blended. Turn the mixture into the prepared tin and level the surface.
    3. Bake in the preheated 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.
    4. Whilst the cake is baking, make the crunchy topping. Measure the lemon juice and sugar into a bowl and stir until blended. When the cake comes out of the oven, spread the lemon paste over the top whilst the cake is still hot. Leave in a tin until cold, then turn out and remove the paper.

    Secrets of Success:
    If a soft cake has sunk disastrously in the middle, cut this out, fill with soft fruits and whipped cream, and serve as dessert.




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