Crispy top lemon cake

This recipe really couldn’t be any easier; no hard to find ingredients, no complicated cooking instructions, no hours labouring over a hot oven up to your elbows in flour – just stick the ingredients in a bowl, put in some elbow grease and hey presto! Admittedly, it’s no looker, but nonetheless it’s great cake.

Ingredients:

• For the cake:

9oz/255g of Sugar

9oz/225g of Margarine

3 eggs

9oz/225g of Self Raising Flour

• For the topping:

Juice of 1 lemon

4oz/115g of Sugar

Directions:

Pre-heat the oven to 350°c/fan 180°c/ gas mark 4. Grease and line a 30cm by 25cm rectangular cake tin, or two 20cm round tins, or whatever form of cooking container you own. Put all the cake ingredients into a bowl and mix enthusiastically. Spoon the mixture into the tin and shake it around so it’s distributed evenly. Stick in the oven for approximately 30 – 45 mins (it really does depend on how good your oven is) or until golden. When the cake is nearly ready mix the sugar and the lemon juice together to make the topping. As soon as you take the cake out of the oven make a few holes in the sponge with a fork and then pour the topping over the top. Leave to cool. Eat!

My housemate and her boyfriend would like to confirm that this is in fact a ‘top notch’ cake. They also politely requested an ‘After Eight Cake’ by Thursday in return for their sterling efforts as ‘Food Design Technicians’ (a.k.a Cake Photographers), so watch this space!

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