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Lemon Crunch Cake

I love this simple cake - it looks lovely on a pretty plate as a teatime treat and also as a tray bake cut up into squares for ease of sharing at a picnic or party.

175g unsalted butter, softened, plus more for the tin
175g self-raising flour
A pinch of salt
2 eggs, lightly beaten
175g golden caster sugar
Finely grated zest and juice of one lemon

For the topping
Juice of 1 large lemon
100g white granulated sugar

Preheat the oven to 180C.
Sift the flour and the salt together into a bowl, and set it aside.
Next, melt the butter in a small pan and allow it to cool slightly.
Now, using whisk the eggs and sugar together until light and fluffy, then add the melted butter. Once incorporated, fold in the flour, lemon zest, and finally the lemon juice.
Pour into an 18cm (8 inch) tin, and bake for 30-35 minutes, or until a skewer inserted into the centre comes out clean.
While the cake is baking, assemble the crunchy topping by combining the juice of one lemon with some granulated sugar.
When the cake is cooked, but still hot from the oven, prick the surface with a skewer or a cocktail stick, and then pour the topping as evenly as possible on to your cake. Let the cake cool completely while still inside the tin.

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