Very Lemony Crunch Cake

This is yet another amazing recipe from Fiona Cairns Bake & Decorate. I made this on a whim at about 10pm on a sunday night as you do. I seem to have a tendency to bake late at night! I also wanted to use my new silicone bakeware (I think I mentioned in a previous post about recent purchases of baking goods/kitchenware) However the tin is actually too big so the cake came out a little flat. I'll probably make a double recipe next time to fill the tin.

The resulting sponge was really moist and lemony with a crunchy top exactly as described in her book. Just what I was looking for. I'll definitely be making this again and again as it was so simple and yet so satisfying. Plus I don't need to get any special ingredients.

new silicone cake tin

the magic a kitchenaid can do :)

fresh from the oven

close upperfect with a nice cup of tea :)

For the cake

175g unsalted butter, softened, plus more for the tin

175g self-raising flour

a pinch of salt

2 eggs, lightly beaten

175g golden caster sugar

zest, finely grated, and juice of 1 large lemon

For the topping

juice of 1 large lemon

100g white granulated sugar

• 
  
  Preheat the oven to 180C.
• 
  
  Lightly butter an 18cm diameter, 7.5cm deep, round springform tin and line the base and sides with parchment paper.
• 
  
  Sift the flour and salt into a bowl and set aside.
• 
  
  Melt the butter in a small pan and set aside to cool slightly.
• 
  
  Using the whisk attachment of an electric mixer, or a bowl and electric whisk, beat the eggs and sugar together until very light and fluffy (this may take 5 minutes)
• 
  
  Blend in the melted butter; then very gently fold in the flour and zest.
• 
  
  Finally, slowly fold in the juice.
• 
  
  Pour the batter into the tin and bake for 30-35 minutes or until the cake springs back to the touch, or a skewer inserted into the centre comes out clean.
• 
  
  Meanwhile, make the crunchy topping by simply mixing the juice and sugar together in a small bowl.
• 
  
  Immediately the cake comes from the oven, prick tiny holes all over it with a fine skewer or cocktail stick.
• 
  
  Pour the lemon syrup evenly all over the surface.
• 
  
  Leave to cool completely in the tin.