Tried this recipe back in the summer and my kids love it! We make it almost weekly 🙂

225g butter, softened

225g caster sugar

275g self-raising flour

2 tsp baking powder

4 large free range eggs

4 tablespoons milk

Finely grated zest of 2 lemons

For the crunchy topping:

175g granulated sugar

Juice of 2 lemons

  1. Preheat the oven to 160 degC, (140C Fan). Butter and line a traybake tin (30cm x 23cm x 4cm).
  2. Put all the cake ingredients into a large bowl and beat well for about 2 minutes.
  3. Put the mixture into the prepared tin and level the surface with the back of a spoon.
  4. Bake for 35 – 40 minutes, until the cake springs back when pressed lightly in the centre.
  5. Allow to cool in the tin for a few minutes, then turn the cake out onto a wire rack set over a tray (to catch the drips from the topping).
  6. To make the topping, mix the sugar and lemon juice in a small bowl, spoon the mixture over the cake while it is still warm.
  7. Leave to cool completely before cutting into about 30 pieces.