Lemon cake with crunchy caramelised lemon topping

Submitted by Louise finch

Lemon cake with crunchy caramelised lemon topping

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Serving: 8
Prep Time 10 minutes
Cook Time 2 hours
Total Time 2 hours 10 minutes


  • Lemon cake.
  • 3 eggs
  • 6oz caster sugar
  • 6oz marg
  • 6oz sr flour
  • 1-1.5tsp lemon extract
  • Topping
  • 50ml lemon juice 3oz caster sugar
  • Demerara sugar


  • Beat all cake ingredients together until smooth. Pour into liner in 3.5l sc and cook on high for two hours with tea towel.
  • Once baked, remove from slow cooker to cool a little.
  • Boil 50ml lemon juice with 3oz caster sugar approx rapidly until it starts to change to a golden colour. Remove from heat and pour over cake carefully.(Place a plate under the cooling rack to catch any extra lemon caramel as it's a pain to get off surfaces and very hot!)
  • Sprinkle with Demerara sugar liberally.

2 thoughts on “Lemon cake with crunchy caramelised lemon topping”

  1. Carla Schoonbeek

    Delicious! I used lemon zest as I didn’t have lemon extract. I thought it would be very sweet, especially with the sugar on top, but it’s not. Just lemony goodness. And so easy to make.

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