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
Recipe
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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