Crunchy Lemon Cake

Cake tin – deep 7 inch round or 2 lb loaf tin



  • 4 oz Softened Butter
  • 6 oz Caster Sugar
  • 6 oz Self-Raising Flour
  • 1 tsp Baking Powder
  • 2 Large Eggs, beaten
  • 4 tbsp Milk
  • 1 Lemon – grated rind


  • 1 Lemon – juiced
  • 4 oz Granulated Sugar


  1. Pre-heat the oven to 180oC / fan 160oC / gas 4.  Butter the cake tin then line twice with non-stick baking parchment
  2. Measure all the ingredients for the cake into a bowl (except the lemon rind) and beat well for at least 2 minutes until smooth and well blended.  Add the lemon rind and beat with a spoon to incorporate (this stops the rind getting caught on the beater / whisk  blades).  Turn the mixture into the prepared tin and level the surface.
  3. Bake in a preheated oven for 40 – 50 minutes or until the cake is golden brown, has shrunk slightly from the sides of the tin and springs back when lightly pressed in the centre with a finger.
  4. While the cake is baking, prepare the crunchy topping.  Squeeze the juice from the lemon then remove the pips, keep any fleshy bits of lemon in the juice.  In a separate bowl measure the sugar.
  5. When the cake comes out of the oven, add the juice to the sugar, give it a quick stir to mix then pour this over the lemon cake whilst still hot.  Leave the cake to cool in the tin.
  6. Once completely cool, turn the cake out and peel off the parchment.

Can be served with clotted cream and summer berries.  Keeps well for a couple of days as it remains very moist.


For an extra tang, grate the rind of 2 lemons but still only use 1 lemon for the topping.


Come and enjoy the Lake District

  • Arrive:
  • Nights:
  • People: