The original recipe was called lemon drizzle traybake, but since I turned it into a cake because I don’t own a 12*9 pan and found that the singular most delightful feature was the crunch of the sugar topping, I felt that a little renaming was in order so lemon crunch cake it is
This is definitely a lemon lovers cake – if you are not of the “gee what else could I put lemon on variety” then you can scale back the lemon juice from the juice of two lemons to 1
5, if you just want a mild flavour
I initially made the lemon crunch cake with ¾ cup sugar in the topping and it didn’t quite cover the top so I suggest going with the full cup if you want the full crunch effect
This cake pairs wonderfully with summer berries and creme fraiche and keeps well for two to three days
Ingredients For the cake Softened butter – ½ cup Neutral oil (I used canola) – ½ cup Sugar – 1 cup Self-raising flour – 2 ¼ cup Baking powder – 2 teaspoons Eggs – 4 Milk – 4 tablespoons Lemons zest – 2 lemons For the crunchy topping Sugar – ¾ cups Juice – 2 lemons Method 1
Pre-heat the oven to 350 degrees Fahrenheit and grease and flour a 9-inch pan or a 12*9 inch tin
2
Combine all the ingredients in a large bowl and beat until blended
3
Pour the batter into the pan and level the top with a spatula
4
Bake until the cake pulls away from the sides and a toothpick comes out clean
This took me 45-50 minutes
5
Invert the cake out when it is cool enough to handle onto the cake plate you will be using
6
Combine the lemon juice and sugar for the topping in a bowl and spoon the mixture over the warm cake
Notes 1
Making your own self raising flour is easy - for this recipe take 2 cups + 3 tablespoons of flour and combine with 4
5 teaspoons baking powder + ¾ teaspoons of salt
This post originally appeared here
All photos: Sarah Mir
| Date: | 07-Aug-2016 | Reference: | View Original Link |
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