Big Cakes: Very Lemony Crunch Cake

Preparation info
  • Serves


    • Difficulty


Appears in
Bake and Decorate

By Fiona Cairns

Published 2011

  • About

This moist sponge is doused in lemon syrup to give a wonderfully crunchy top.


For the Cake

  • 175 g unsalted butter, softened, plus more for the tin
  • 175 g self-raising flour


Preheat the oven to 180°C/fan 170°C/350°F/gas mark 4.

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

Sift the flour and salt into a bowl and set aside. Melt the butter in a small pan an