Makes 1 cake
You will need:
- 100g/4oz soft margarine
- 175g/6oz caster sugar
- 175g/6oz self-raising flour
- 1 tsp baking powder
- 2 large eggs
- 4tbsp milk
- finely grated rind of 1 lemon
For the drizzle: - juice of 1 lemon
- 100g/4oz caster or granulated sugar
Preheat the oven to 180C/350F/Gas 4. Lightly grease and base line a 18cm/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.
TIP: If you don’t have a 18cm/7in tin, a 20cm/8in tin will also work. You just may not get the height you would get using a 7cm tin
Original recipe: Mary Berry – Baking Bible