Crunchy Top Lemon Cake

Recipes and links to cookery sites and on-line cookbooks.

Moderator: sjj1805

Post Reply
User avatar
Site Admin
Posts: 1194
Joined: Fri Oct 27, 2006 12:45 am
operating_system: Windows 10 Pro
motherboard: Hewlett Packard 2AF7
system_drive: C
32bit or 64bit: 64 Bit
processor: 2-90 gigahertz Intel Core i5 4460S
ram: 8 GB
video card: NVIDIA GeForce GT 705
sound card: P40D100-4 NVIDIA High Definition Audio
Hard_Drive_Capacity: 8 TB
Location: Birmingham UK

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
  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.

Post Reply