Lemon Crunch Cake Recipes

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LEMON CRUNCH CAKE



Lemon Crunch Cake image

Make and share this Lemon Crunch Cake recipe from Food.com.

Provided by Poppy

Categories     Dessert

Time 50m

Yield 8 serving(s)

Number Of Ingredients 9

4 ounces soft margarine
6 ounces caster sugar
6 ounces self-raising flour
1 teaspoon baking powder
2 eggs
4 tablespoons milk
1 fresh lemon rind, of finely grated
1 lemon, juice of
4 ounces caster sugar or 4 ounces granulated sugar

Steps:

  • Preheat the oven to 180 degrees C (350F).
  • Lightly grease and base line a 7in deep round cake tin with greased greaseproof paper.
  • Measure all the ingredients for the cake into a large bowl and beat well for about 2 minutes until smooth and well blended.
  • Turn the mixture into the prepared tin and level the surface.
  • Bake in the preheated oven for about 35-40 minutes or until the cake has shrunk slightly from the sides of the tin and springs back when lightly pressed with a finger.
  • 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 a tin until cold, then turn out and remove the paper.

Nutrition Facts : Calories 338.7, Fat 13.1, SaturatedFat 3, Cholesterol 47.6, Sodium 471, Carbohydrate 52.3, Fiber 0.6, Sugar 35.6, Protein 4.1

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