Crunchy Lemon Cake

Ingredients

Cake

• 3 eggs at room temperature
• 1/2 cup whipping cream
• 3/4 cup vegetable oil
• 1 1/2 cups white sugar
• 2 1/2 cups flour, sifted
• 1 tbsp vanilla powder
• 1 1/2 tsp baking powder
• 1/4 cup lemon juice
• 2 tbsp lemon zest

Crunchy layer

• 1/2 cup flour, sifted
• 1/2 cup oats
• 1/2 cup brown sugar
• 50 g soft butter at room temperature
• 1/4 cup almonds

Glaze

• 2 tbsp melted butter
• 3 tbsp lemon juice
• About 1/2 cup powdered sugar

Method

1. Get everything ready and preheat the oven to 180°C.
2. Rub the crunchy layer ingredients together by hand until sandy and set aside.
3. Whip the cream, add the eggs, then vanilla, oil and sugar and beat well, then the lemon juice and zest, then the baking powder and flour gradually. Pour into a good-quality cheesecake tin lined with baking paper (so nothing leaks) and top with the crumble.
4. Bake on the middle rack about 40 minutes until the edges are crunchy and toasted but not burnt. Remove and cool completely.
5. Mix the butter and lemon juice and add the powdered sugar gradually until pale, then drizzle over the cake in lines.