Crunchy topped lemon cake

crunchy top lemon cake

Every family should have this recipe in their baking arsenal.
It’s not the prettiest looking cake, but it tastes gorgeous and it’s so so easy to make.
How easy? Well, last night I fancied making a cake at 10pm. As you do.
The husband thought I was mad (“making a cake now? Isn’t it a bit late?”)
I kind of did a shoulders sink and an ‘oh’ mid pouring the flour into the bowl and then stopped. And he was all ‘no no, carry on, best get a move on or it won’t be ready to eat tonight . . . ‘
Well, I’d measured out the ingredients, mixed the batter and had it baking in 10 minutes flat.
I may have even had a slice with a cuppa before bedtime, but don’t tell anyone . . .

It’s one of those throw everything into the bowl, mix and add to the cake tin recipes.
I even used a cake tin liner so I could whip it straight out of the tin once it was ready!

Crunchy Topped Lemon Cake

175g caster sugar
175g self raising flour
1 tsp baking powder
100g soft butter
2 large eggs
4 – 5 tbsps milk
finely grated rind of 1 lemon

For the topping
Juice of 1 lemon
100g sugar

1. Base line and lightly grease an 18cm cake tin. Or use a cake liner like me and save any effort!

2. Pre-heat the oven to 180 degrees c (Gas 4).

3. As I said before, add all the ingredients to a large bowl and beat well for a couple of minutes to ensure everything is well incorporated. Make sure you beat well or it will sink.

4. Turn the mixture out into the cake tin and bake for 35-40 minutes (or until the cake has shrunk from the sides).

5. To make up the topping just mix the sugar (you can use caster or granulated) with the lemon juice (be sure to remove any pips!). Poke a few holes in the top of your cake with a skewer and then spoon or pour the sugar mix over the hot cake. I find it best to pour and tilt the tin around to stop everything pooling in the centre of the cake.

6. Leave in the tin until cold and then remove. And then eat.

Slice of crunchy top lemon cakeIt’s best eaten on the day or the next day least as it starts to dry out a little after that.


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10 Responses to Crunchy topped lemon cake

  1. Wow this sounds and looks scrummy. I will be making this next week on our Easter holibobs. Thank you for sharing x
    life as our little family recently posted…Lazy Days, Good Food & Precious Family TimeMy Profile

  2. Terra Heck says:

    I like lemon flavored snacks and confections. That looks amazingly delicious!

  3. I have to say I prefer lemon cake over chocolate cake. Controversial I know! 🙂

  4. Becky says:

    oh this looks nice and easy and delicious. Going to try this!
    Becky recently posted…5 reasons why you should Spring CleanMy Profile

  5. Iota says:

    I used this recipe the other day. It turned out really well, though I think I took it out of the oven just a little too early – bit stodgy in the middle. But no-one complained!

  6. Kath says:

    Love this cake so light. I had to make 4 cakes as my family loved it that much

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