Very Lemony Crunch Cake

When I think about desserts on a lazy spring afternoon what comes to mind are light & fresh desserts, using fruits you just got at the market. When you try this lemon cake you'll understand what I mean by a light & fresh dessert. This cake is definitely for a lemon lover, but if you wish to tone it down you can use less lemon zest & juice. Originally I wanted to make Meringue frosting, but it was a rainy day so I knew the egg whites wouldn't rise, so I decided on the 7 Minute Frosting which is a great substitute for Meringue when you have a humid day. The difference between these 2 frosting is that the Meringue Frosting has an even lighter feel to it, the 7 Minute has a richer texture. I can envision this cake as the perfect dessert for a outdoor lunch. On what occasion would you use it?! Hope you liked the post!

Xo

Flor

Very Lemony Crunch Cake 
  Bake & Decorate by Fiona Cairns

For the Cake:                                                                    For the topping:
1 1/4 cups self-rising flour                                                 1/2 cup granulated sugar
a pinch of salt                                                                    juice of 1 large lemon
3/4 cup unsalted butter, softened plus more for the pan
2 large eggs, lightly beaten
3/4 cup plus 2 tablespoons sugar
finely grated zest and juice of 1 large lemon

Directions:
Preheat the oven to 350 degrees F
Lightly butter a 7'' springform pan and line the bottom and sides with parchment paper.

Sift the flour and salt into a bowl and set aside. Melt the butter in a small saucepan and set aside to cool slightly.
Using an electric mixer on high speed, beat the eggs and sugar together until very light and fluffy (about 5 mins). Blend in the melted butter; then very gently fold in the flour mixture and lemon zest.
Finally, slowly fold in the lemon juice.
Pour and spread the batter into the pan and bake for 30-35 minutes or until the cake springs back to the touch, or wooden toothpick comes out clean.

Meanwhile, make the crunch topping by simple mixing the sugar and lemon juice together. As soon as the cake comes out from the oven, pierce tiny holes all over it with a wooden toothpick and pour the lemon syrup evenly all over the surface.
Let cool completely in the pan. Remove the side of the pan and the side papers. 

7 Minute Frosting
Click on this link for the 7 Minute Frosting recipe.