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Lemon Crunch Cake
By Nest Home & Café

Equipment
3 lb. loaf tin
Baking paper
Standing mixer
Scales
Spatula
Measuring spoons
Small bowl
Lemon zester
Lemon squeezer
 
Ingredients
For the sponge cake
 
100g unsalted butter
350g caster sugar
100g organic rapeseed oil
350g self-raising flour
2 tsp baking powder
4 large free-range eggs
115g milk
Zest from 2 lemons
¼ tsp Fiori di Sicilia essence
 
For the topping
 
200g granulated sugar
Juice from 2 lemons
10g sanding sugar
 
Method
  1. Pre-heat oven to 150° C (fan assisted).
  2. Grease 3 lb. loaf tin or line with baking paper.
  3. Beat butter, oil and sugar together in a standing mixer until smooth. Add all the rest of the ingredients and beat for about 2 minutes until batter is smooth.
  4. Spoon mixture in to prepared tin and bake for 60 minutes, or until skewer inserted comes out clean or internal temperature reaches 195° F.
  5. For the topping: While cake is baking, mix granulated sugar and lemon juice in a bowl and set aside.
  6. When cake comes out of oven, skewer all over top and spread half of lemon/sugar paste over top while cake is still hot. Leave to sit for 15 minutes. Add remaining lemon/sugar paste to top of cake. Sprinkle with sanding sugar. Leave to cool completely in tin.
  7. The cake can be stored at room temperature in an airtight container for up to 3 days or double-wrapped in foil and frozen for up to 2 weeks.
 

 
 
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