This cake is lovely and so easy to make. By using lemon zest in the cake, and lemon juice as a topping it is light and deliciously sweet and tangy! I use a baking tin measuring 26cm x 17cm x 3cm deep. Fate Summer Lemon Cake freezes well.
For the cake:
1 x 250g packet of Fate Low Protein Cake Mix
grated rind of 1 large lemon
65g soft margarine
125ml warm water
For the topping:
50g granulated sugar
1-2 tbsp lemon juice
Preheat the oven. Gas Mark 5 190˚C 375˚F
Place the Fate Low Protein Cake Mix into a mixing bowl. Add the lemon rind, margarine and water. Mix quickly with a wire whisk for 1 minute. Place the mixture into the greased and lined cake tin, and use a spoon to spread the mixture to the edges of the tin. Bake for 20-25mins until risen and firm.
Take out of the oven and remove from the tin onto a wire rack. If possible, turn the cake over so that the top is at the top. Leave to cool for a couple of minutes, while you prepare the topping.
Place the granulated sugar into a dish, and add enough lemon juice so that all the sugar is moistened with the juice, but not enough to dissolve it. Give it a stir, and spoon it onto the top of the warm cake. Leave to cool completely before cutting into squares.