Crunchy Top Lemon Cake

Ingredients

• 4 oz. soft margarine
• 6 oz caster sugar
• 6oz self-raising flour
• 1 tsb baking powder
• 2 eggs
• 4 tbsp milk
• Grated rind of 1 lemon

for the crunchy topping;

• Juice of 1 lemon
• 4 oz caster sugar

Method

• Pre-heat oven to 180 degrees C/ 350 degrees F/ Gas 4. Lightly grease and base-line a 7 inch deep round cake tin with greaseproof paper.
• Measure al the ingredients for the cake into a large bowl and beat well until smooth. Turn the mixture into the prepared tin and level the surface.
• Bake in the pre-heated oven for about 35-40 minutes.
• Whilst the cake is baking, make the crunchy topping. Measure the lemon juice and sugar into a bowl and stir until blended.
• When the cake comes out of the oven, spread the lemon paste over the top whilst the cake is still hot.
• Leave in the tin until cold, then turn out and remove the paper.