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Frosty Top Lemon Cake
Emily Davenport
10 servings
45 minutes
136
British
Puddings and desserts
This mouthwatering Frosty Top Lemon Cake recipe is taken from the Dairy Diary. This light and zesty cake is quick and easy, with a gorgeous crunchy topping. It's a great one to share!
For more recipes like this, check out the Dairy Diary recipe collection.
Ingredients
- For the cake:
- Butter 50g (2oz), at room temperature
- Caster sugar 75g (3oz)
- Self-raising flour 75g (3oz)
- Ground almonds 25g (1oz)
- Egg 1
- Lemon ½, grated zest only
- For the topping:
- Lemon ½, juice only
- Granulated sugar 50g (2oz)
Directions
Preheat the oven to 180°C/350°F/Gas 4
- Then strip line and grease a 450g (1 lb) loaf tin with non-stick baking paper or use silicone bakeware
- In a large bowl, mix together all the cake ingredients until smoothly blended
- Spread the mixture in the tin and bake for 35 minutes until just firm to the touch
- For the topping, mix the lemon juice with the sugar and spoon it evenly over the cake as soon as it comes out of the oven
- Leave in the tin to cool for at least 10 minutes then turn out onto a wire rack to cool
- Slice for serving.