Maria's crunchy top lemon cake

Maria’s Crunchy top lemon cake

Makes 1 x 7 inch (18cm) cake


·         6oz soft margarine

·         9oz caster sugar

·         9oz self-raising flour

·         1.5 teaspoon baking powder

·         4 sized 2 eggs

·         6 tablespoons milk

·         Finely grated rind of 1.5 lemons

·         2 teaspoon of lemon curd (optional)


For the crunchy topping

·         Juice of 1 lemon

·         4oz caster or granulated sugar

 To make

·         Preheat oven to 180C.

·         Lightly grease and base line a 7in (18cm) deep round cake tin with greased greaseproof paper.

·         Whisk lemon curd, sugar and butter until light and fluffy, then add eggs one at a time.

·         Add flour slowly, add lemon rind, add milk, the mixture should drop consistency.

·         Bake in the pre-heated 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.

·         [Check cake after 35 minutes and if it is still not cooked put foil on top and cook for a further 10 minutes].

·         Whilst the cake is baking, make the crunchy topping.  Measure the lemon juice and sugar into a bowl and stir until well blended.

·         When the cake comes out of the oven, spread the lemon paste over the top whilst the cake is still hot.

·         Leave in the tin until cold then turn out and remove the paper.
Ross DespresComment