Recipe of the week – Lemon crunch cake

A delicious syrupy cake with a crunchy lemon topping. You could also make this using oranges. Simply replace the lemon with the orange.

• 3oz self-raising flour

• 3oz caster sugar

• 3oz margarine

• 2 eggs (medium)

• 1 lemon grated

Topping:

• 3oz granulated sugar

• Juice from one lemon

Line a 7 inch/18cm round cake tin with baking parchment or a non-stick liner (Lakeland sell them and they’re brilliant).

Pre-heat oven to 180º c/Gas Mk 4. Fan oven 160ºc

Sift the flour into a bowl then add the sugar, margarine and lemon rind.

Beat well until everything is combined and the mixture is smooth.

Pour the mixture into the cake tin then make a slight well in the centre of the cake. This will stop the centre from rising too much.

Bake for 40 – 45 minutes until golden brown. To check to see if it’s cooked gently press the surface of the cake with a finger. If it springs back it’s cooked.

Sprinkle the sugar all over the top of the hot cake then carefully spoon the lemon juice over the sugar making sure ever bit of sugar is covered.

Leave the cake to cool completely in the tin to allow the lemon topping to harden.

All the weights are in ‘old money’. If you want them in Metric, you’ll have to convert it yourself….