Lemon Crusty Cake
A community recipe by jules_rNot tested or verified by Nigella.com
Print me
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.
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.
Tell us what you think
Thank you {% member.data['first-name'] %}.
Explore more recipesYour comment has been submitted.