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Prep Time: 10 Minutes Cook Time: 40 Minutes |
Ready In: 50 Minutes Servings: 8 |
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Ingredients:
4 ounces soft margarine |
6 ounces caster sugar |
6 ounces self-raising flour |
1 teaspoon baking powder |
2 eggs |
4 tablespoons milk |
1 fresh lemon rind, of finely grated |
1 lemon, juice of |
4 ounces caster sugar or 4 ounces granulated sugar |
Directions:
1. Preheat the oven to 180 degrees C (350F).
2. Lightly grease and base line a 7in deep round cake tin with greased greaseproof paper.
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 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.
6. Whilst the cake is baking, make the crunchy topping.
7. Measure 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 a tin until cold, then turn out and remove the paper.
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