• 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


  • 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.