Sugar Crusted Lemon Cake

Sugar Crusted Lemon Cake

This lovely cake is from the wonderful Fisherton Mill in Salisbury

You need

225g SR flour
225g caster sugar
150g soft butter
1 1/2 tspn baking powder
3 eggs
85ml milk
zest ftom 1 large lemon

For the topping
juice from the zested lemon
125g granulated sugar

Sift the flour into a large bowl.
Add caster sugar,butter, baking powder,eggs and milk.
Grate lemon zest and add that too.

Beat well for 2 minutes.

Pour into a 10 inch lined cake tin.

Bake for 40mins at 180C.

Combine the juice from the zested lemon with the granulated sugar.
Prick the surface of the cake whilst still warm with a skewer .
Pour the lemon topping over the cake.

Leave to cool.

Mary Berry says if you have forgotten to take the butter out of the fridge you can soften it in chunks in hot water for a few minutes and you get more juice from your lemon if you pop it in the micro  wave for a few seconds!