Crunchy Topped Lemon Cake


For The Cake:
250g (8 oz) soft butter
200g (6 1/2 oz) granulated sugar
2 teaspoons finely grated lemon zest
4 eggs, lightly beaten
250g (2 cups) self-raising flour
1 teaspoon baking powder
1/4 teaspoon salt
2 tablespoons lemon juice

For the crunchy topping:
1/4 cup lemon juice
125g (1/2 cup) granulated sugar


1.Pre-heat the oven to 325°F (Gas Mark 3). Lightly grease and base line a 9 inch square baking pan.
2.Cream the butter and sugar together in a mixing bowl until the mixture is light and fluffy.  Beat in the lemon rind, then add the egg gradually, beating thoroughly after each addition.  Transfer mixture to a large bowl.  Using a large metal spoon, fold the combined sifted flour, baking powder and 1/4 teaspoon salt, as well as the lemon juice.  Stir until the mixture is just combined and almost smooth. 
3.Spoon the mixture into the pan and smooth the surface.  Bake for 1 hour and 20 minutes*, or until a skewer comes out clean when inserted into the center of the cake.  When cool, remove from the pan and turn onto a wire rack.  
4.For the topping, mix together the sugar and lemon juice (do not dissolve the sugar), and quickly brush over the top of the warm cake.  The juice will sink into the cake, and the suagr will form a crunchy topping.  Leave to cool.
*My cake was finished after just 40 minutes, so keep an eye on yours!