Lemon Crunch Cake

• 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

1. Preheat the oven to 180 degrees C (350F).
2. Lightly grease and base line a 7in deep round cake tin with greased greaseproof paper.
3. Measure all the ingredients for the cake into a large bowl and beat well for about 2 minutes until smooth and well blended.
4. Turn the mixture into the prepared tin and level the surface.
5. 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.
6. Whilst the cake is baking, make the crunchy topping.
7. Measure the lemon juice and sugar into a bowl and stir until blended.
8. When the cake comes out of the oven, spread the lemon paste over the top whilst the cake is still hot.
9. Leave in a tin until cold, then turn out and remove the paper.

margarine, caster sugar, flour, baking powder, eggs, milk, lemon rind, crunchy, lemon, sugar

Taken from www.food.com/recipe/lemon-crunch-cake-64042 (may not work)