Frosty Top Lemon Cake
A mouthwatering Frosty Top Lemon Cake 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!
Ingredients
Butter 50g (2 oz), at room temperature
Caster sugar 75g (3 oz)
Self-raising flour 75g (3 oz)
Ground almonds 25g (1 oz)
Egg 1
Lemon 1/2, grated zest only
Lemon 1/2, juice only
Granulated sugar 50g (2 oz)
Instructions
1
Preheat the oven to 180°C/350°F/Gas 4.
2
Then strip line and grease a 450g (1 lb) loaf tin with non-stick baking paper or use silicone bakeware.
3
In a large bowl, mix together all the cake ingredients until smoothly blended.
4
Spread the mixture in the tin and bake for 35 minutes until just firm to the touch.
5
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.
6
Leave in the tin to cool for at least 10 minutes then turn out onto a wire rack to cool. Slice for serving.
