LEMON CRUNCH CAKE

LEMON CRUNCH CAKE

Lemon has been widely used in various purpose such as beauty, dishes, baking, odor remover and best for sore throat. I like the taste of this lemon cake because it has the mild lemon flavor, a bit crumbly, buttery taste. What I like best is the crispy brown top which is lightly browned. Crunchy is the word. Unfortunately, the topping is too sweet for me. The next time I bake this cake, I will reduce the granulate sugar to half and half of the juice lemon too.

Crumbly interior

INGREDIENT

115g butter

175g caster sugar

2 eggs

finely grated rind of 1 lemon

55ml milk

175g self-raising flour

TOPPING

juice of 1 lemon

115g granulate sugar

METHOD

1. Grease and line a cake tin.
2. In a bowl, beat together butter, sugar until light and fluffy.
3. Beat in eggs and stir in lemon rind.
4. Fold in self-raising flour, alternately pour in milk.
5. Turn mixture into a cake tin and level the surface.
6. Bake 30-45min at 180C or until well risen, golden color.
7. While the cake is baking, make topping.
8. Mix lemon juice with sugar.
9. When the cake bake, remove from the oven. Spoon topping over hot cake.
10. Leave in tin until completely cool.