INSTRUCTIONS

1. Preheat oven to 180°C/350°F and lightly grease and base line a 7inch /18cm.  diameter, deep round cake tin with greased greaseproof paper.
    
2. Measure all the ingredients for the cake into a large bowl and beat well for about 2 minutes until smooth and well blended.  Then, turn the mixture into the prepared tin and level the surface.
    
3. Bake in the pre-heated oven for about 35 - 40 minutes or until the cake has shrunk slightly from the side of the tin and springs back when lightly pressed with a finger.
    
4. Whilst 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 of the cake whilst the cake is still hot. Leave cake in the tin until it is cold, then turn out and remove the paper.

NOTE

• The secret is to ensure that the crunchy topping (lemon paste) is poured over the cake whilst it is still hot so that the lemon soaks in and the sugar stays on top.

 INGREDIENTS

• 4 oz  (100g)     Soft Margarine
• 6 oz  (175g)     Caster Sugar
• 6 oz  (175g)     Self-raising Flour
• 1  teaspoon     Baking Powder
• 2   size No 2   Eggs
• 4 Tablespoons Milk
• Finely grated rind of one lemon         

FOR THE CRUNCHY TOPPING

• Juice of one lemon
• 4 oz  (100g)  Caster or Granulated Sugar