Beer makes batters better, meat more tender, and sauces more flavorful.
Lemon Crunch Cake
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- #59795
serves/makes:
ready in:
1-2 hrs
1-2 hrs
ingredients
1/2 cup butter, softened
3/4 cup sugar
2 eggs, beaten
1 lemon, rind finely grated
1 1/2 cup self-rising flour, sifted
1/4 cup milk
TOPPING
1 lemon, juiced
1/2 cup sugar
directions
Preheat oven to 350 degrees F. Grease a 9" X 7" or an 8-inch square baking pan and line with waxed paper.
In a bowl, beat together butter and sugar until light and fluffy. Gradually beat in eggs. Stir in lemon rind. Fold in sifted flour alternately with milk.
Pour batter into prepared pan and level surface with a metal spatula. Bake about 50 minutes, until well risen and pale golden.
While cake is baking, make topping. In a bowl, mix together lemon juice and sugar. Spoon topping over hot cake. Leave cake in pan until completely cold, then turn out cake and cut into squares or diamonds.
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nutrition data
Nutritional data has not been calculated yet.
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