Monday, 17 May 2010

Very Lemony Crunch Cake

This is yet another amazing recipe from Fiona Cairns Bake & Decorate. I made this on a whim at about 10pm on a sunday night as you do. I seem to have a tendency to bake late at night! I also wanted to use my new silicone bakeware (I think I mentioned in a previous post about recent purchases of baking goods/kitchenware) However the tin is actually too big so the cake came out a little flat. I'll probably make a double recipe next time to fill the tin.
The resulting sponge was really moist and lemony with a crunchy top exactly as described in her book. Just what I was looking for. I'll definitely be making this again and again as it was so simple and yet so satisfying. Plus I don't need to get any special ingredients.

new silicone cake tin

the magic a kitchenaid can do :)

fresh from the oven

close upperfect with a nice cup of tea :)

For the cake
175g unsalted butter, softened, plus more for the tin
175g self-raising flour
a pinch of salt
2 eggs, lightly beaten
175g golden caster sugar
zest, finely grated, and juice of 1 large lemon

For the topping
juice of 1 large lemon
100g white granulated sugar

  • Preheat the oven to 180C.

  • Lightly butter an 18cm diameter, 7.5cm deep, round springform tin and line the base and sides with parchment paper.

  • Sift the flour and salt into a bowl and set aside.

  • Melt the butter in a small pan and set aside to cool slightly.

  • Using the whisk attachment of an electric mixer, or a bowl and electric whisk, beat the eggs and sugar together until very light and fluffy (this may take 5 minutes)

  • Blend in the melted butter; then very gently fold in the flour and zest.

  • Finally, slowly fold in the juice.

  • Pour the batter into the tin and bake for 30-35 minutes or until the cake springs back to the touch, or a skewer inserted into the centre comes out clean.

  • Meanwhile, make the crunchy topping by simply mixing the juice and sugar together in a small bowl.

  • Immediately the cake comes from the oven, prick tiny holes all over it with a fine skewer or cocktail stick.

  • Pour the lemon syrup evenly all over the surface.

  • Leave to cool completely in the tin.


  1. It sounds fabulous, now that you've made it and liked it so much, maybe I'll make it too.
    *kisses* HH
    p.s. i only like using silicone bakeware. Its so much better and easier to take the baked goodie out, don't you think?

  2. HH - thanks! Am loving this book. Got mostly silicone bakeware now. Definitely a lot easier.

  3. That looks really lovely and moist especially in the closeups! It's funny, I don't think I have much silicone bakeware-I must investigate it! :D

  4. a delicious cake! I love lemony treats!



  5. This looks so delicious - I can almost taste the zingy flavour!

  6. This is one of my favorite cakes in the world. Used to bake it in rectangular mould, but I guess the circular shape is prettier :-)

    Sawadee from Bangkok,

  7. This looks so great! I love lemon anything. Any any excuse to use my silicone cake pan goes right to teh top of my 'to make' pile.


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