Crunchy Top Lemon Cake

Wednesday, 11 June 2014


Did you ever eat Mr Kipling's Iced Lemon Slices as a child?  I did, and those are what this cake reminds me of - only this is so, so much better.  Gone are the sweeteners and additives and processed flavours, and in are the tang of real lemon juice, the knowledge that every ingredient is natural, and that, really, cake can't be too unhealthy when it tastes this good.



I made this for afternoon tea for my mum, my aunt, and I, and we all ended up having seconds.  There's something about the lemon sugar topping (which hardens to a lovely crisp shell once cooled) that melts in your mouth, and the lightness of the lemon sponge.  It feels like spring and summer combined, the hopefulness of longer, lighter evenings, warm breezes and the joy of still wearing just a t-shirt and shorts when you realise it's actually almost bedtime.  I love this cake.  I really, really love this cake.



CRUNCHY TOP LEMON CAKE

Yield: one 7-inch cake


INGREDIENTS


for the cake

100g (just under 1/2 cup) unsalted butter, softened
175g (3/4 cup) golden caster sugar
175g (1 2/5 cup) self-raising flour, sifted
1 teaspoon baking powder
2 large eggs, beaten
4 tablespoons milk
finely grated rind of 1 lemon

for the topping

juice of 1 lemon
100g (just under 1/2 cup) golden caster sugar


METHOD


Heat your oven to 160C fan / 180C / 350F / Gas Mark 4.

Grease and line the bottom and sides of a 7in cake tin.


  1. Place all the cake ingredients in the bowl of your mixer (I like to put the dry ingredients at the bottom so  I don't make flour clouds in my kitchen when I turn it on!) and beat for about 2 minutes until smooth and fully incorporated.
  2. Pour into your cake tin, levelling the surface to ensure an even bake.  Bake for 35-40 minutes or until the cake springs back when you touch your finger to it, and it's coming away from the edges of the tin.
  3. Whilst the cake is baking, mix together the lemon juice and sugar to form the topping.  Once the cake is removed from the oven (and still in the tin), spread the topping mixture evenly across the top and leave to cool completely in the tin.  Once cooled, turn out and serve!


NOTES


Source: Mary Berry's Baking Bible, p72


8 comments:

  1. The flavor, that crunch, so perfect!

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    1. So simple yet so perfect! Thanks, Matt!

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  2. I used those lemon slices....i would eat the yellow stripes first...no sure why. This sounds yum sometimes nothing beats a lovely lemon cake!

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    1. Weren't they delicious? I should try converting this recipe into bar form, see if I can recreate the childhood experience! Thanks for the lovely comment.

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  3. I'm SO making this. I'm down for any cake that goes well with tea. Additionally, I'm always trying to impress my mom and my grandmother with "just something I threw together, but it goes perfect with tea!" for when they come over for tea! HAHA, just kidding, I'll say it's from the awesome blog I just started reading ;)

    Thanks for posting this :) Can't wait to try it!

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    1. Thanks so much, Amber! You can totally say it's something you just threw together when you make it, because it will be true! I love cakes like this, because they're so easy to make but they taste so special. I hope you and your family will enjoy it as much as mine did!

      Your blog is so lovely, I look forward to following it from now on :)

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  4. Oh my goodness. I'm imagining that crunchy top and the moist interior...so good! This would be such a lovely weekend project. Thank you for sharing!

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    1. Thank you so much, Monet! I hope you make it one relaxing weekend and love it as much as I do. Thanks for coming over and saying hi!

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