Lemon Crunch Cake - cooking recipe

Ingredients

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
For the Crunchy Topping
1 lemon, juice of
4 ounces caster sugar or 4 ounces granulated sugar

Preparation

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.