Crunchy Top Lemon Cake

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Crunchy Top Lemon Cake

Post by sjj1805 » Wed Oct 22, 2014 1:06 am

Source of Recipe: 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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