CRUNCHY TOP LEMON CAKE
Yield: one 7-inch cake
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
Heat your oven to 160C fan / 180C / 350F / Gas Mark 4.
Grease and line the bottom and sides of a 7in cake tin.
- 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.
- 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.
- 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!
Source: Mary Berry's Baking Bible, p72