SERVES: 8
Ingredients115g butter, softened175g caster sugar175g self-raising flour¾ level tsp baking powder2 large eggs, beaten4 tbsp milkFinely grated zest of 1 lemonFor the toppingJuice of 1 lemon115g caster or granulated sugarMethod1. Preheat the oven to 160C (180C non-fan). Grease an 18cm deep round cake tin and line the base with nonstick baking paper.2. Measure all the cake ingredients into a large bowl and beat for about 2 minutes until smooth and well blended.3. 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.4. While 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 while the cake is still hot. Leave to cool completely in the tin, then turn out and peel off the baking paper.