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Lemon Crusty Cake

A community recipe by

Not tested or verified by Nigella.com

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Introduction

tasty sponge cake with lovely crusty lemon topping.

Ingredients

Serves: 0

For the Cake

  • 6 ounces margarine
  • 6 ounces superfine sugar
  • 6 ounces self-rising flour
  • 2 medium eggs

For the Topping

  • 4 ounces superfine sugar
  • 1 lemon juice

Method

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

  • Melt the butter then stir in the sugar, SR flour and eggs.
  • Pour into a well greased Swiss roll tin (11"x7").
  • Bake for approx 15 minutes (Gas 4, 350f, 180c) or until golden brown.
  • While cooking mix the sugar with the lemon juice.
  • Spread the topping over the cake while it s still hot.
  • Cut into fingers when cold.
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