Class 34 Recipe

Crunchy Top Lemon Cake

40z (100g) soft margarine
60z(175g0 caster sugar
60z (175g) self raising Flour
1 Teaspoon baking powder
2 eggs
4 tablespoons milk
Finely grated rind of 1 lemon

For the Crunchy Top

Juice of 1 lemon
4oz sugar

Pre-heat oven to 180°C/350°F or gas 4. Lightly grease and base line a 7" deep round cake tin with greaseproof paper.

Measure all ingredients for the cake into a large bowl and beat well for about 2 minutes until smooth and well blended. Turn mixture into prepared tin and level the surface.

Bake in a preheated oven for about 35-40 minutes or until the cake is cooked.

Whilst the cake is baking, make the crunchy topping. Mix the lemon juice and sugar together until blended. When the cake comes out of the oven spread the topping over the top of the cake whilst the cake is still hot.