We have a bowlful of lemons at the moment so have been making lots of lemony things: lemon curd, using lemon juice in salad dressing in place of the vinegar etc. So here is a cake which is a combination of lemony sharpness and sugary sweetness. 100g soft margarine
175g caster sugar
175g self-raising flour
1 tsp baking powder
2 extra large eggs
4 tablespoons milk
Finely grated rind of a lemon
For the crunchy topping:-
Juice of a lemon
100g caster of granulated sugar

Pre- heat the oven to 180C/350F/Gas 4. Lightly grease and base line a 7in [18cm] deep round cake tin with greased greaseproof paper. Measure all the ingredients for the cake into a large bowl and beat well for about two minutes until smooth and well blended. Turn the mixture into the prepared cake tin and level the surface. Bake for 35-40 minutes or until the cake has shrunk slightly away from the sides of the tin, and springs back when lightly pressed with a finger.

While the cake is baking, prepare the topping. Measure the lemon juice and sugar into a bowl and stir until blended [below]. When the cake comes out of the oven, spread the lemon paste over the top while the cake is still hot. Leave in the tin until cold, then turn out and remove the paper. 5 to remember
en vez de – in place of/instead of
el vinagre – the vinegar
el aliño – the salad dressing
hondo/a – deep [dish]
supremo/a – ultimate

‘Mary Berry’s Ultimate Cake Book’ by Mary Berry