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Crunchy Top Lemon Cake

A community recipe by

Not tested or verified by Nigella.com

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Introduction

This cake has a brilliant crunchy lemon topping. You could also make this into a tray bake if you wanted too. Makes 1 x 7 in (18 cm) cake

This cake has a brilliant crunchy lemon topping. You could also make this into a tray bake if you wanted too. Makes 1 x 7 in (18 cm) cake

Ingredients

Serves: 0

Metric Cups

For the Cake

  • 100 grams butter (soft)
  • 175 grams caster sugar
  • 175 grams self-raising flour
  • 1 teaspoon baking powder
  • 2 large eggs
  • 4 tablespoons milk
  • 1 lemon (zest)

For the Crunchy Topping

  • 1 lemon (juice)
  • 100 grams caster sugar

For the Cake

  • 4 ounces butter (soft)
  • 6 ounces superfine sugar
  • 6 ounces self-raising flour
  • 1 teaspoon baking powder
  • 2 large eggs
  • 4 tablespoons milk
  • 1 lemon (zest)

For the Crunchy Topping

  • 1 lemon (juice)
  • 4 ounces superfine sugar

Method

Crunchy Top Lemon Cake is a community recipe submitted by chocolate nemesis and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.

  • Pre-heat the oven to 180°C. Lightly grease and base line a 7 in (18cm) deep round cake tin with greased baking paper.
  • 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. Bake in the Pre-heat 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.
  • 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 the tin until cold, then turn out and remove the paper.
  • Pre-heat the oven to 180°C. Lightly grease and base line a 7 in (18cm) deep round cake tin with greased baking paper.
  • 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. Bake in the Pre-heat 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.
  • 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 the tin until cold, then turn out and remove the paper.
  • Tell us what you think