Lemon Cake with Crunchy Topping

Well here's the recipe for the weekend's cake! Except that I decided to make the sole cake into muffin/cupcakes for easier transportation and eatability.

Ingredients:

• 250 g unsalted softened butter
• 200 g caster sugar
• 2 teaspoons lemon rind
• 4 eggs lightly beaten
• 2 cups SR flour
• 1 teaspoon baking powder
• 2 tablespoons lemon juice
• EDIT (31/10) - I also put in some poppyseeds. I think 1.5-2tbs work best for textural and opiate content!
  

Topping:

• 1/2 cup sugar
• 1/4 cup lemon juice

Method
Preheat oven 170 deg. Grease baking tray or line cupcake tin
Cream butter & sugar with electric beaters until fluffy (I did the initial creaming by hand to make sure it was well mixed, then moved onto the beaters).
Add lemon rind, then egg gradually. Beating thoroughly after each addition.
Fold in sifted flour/baking powder/lemon juice. Combine until mixture is smooth.
Spoon mixture into tin and smooth the surface.
Bake for 45 min if making a cake, 25 minutes for cupcakes

For topping, mix together sugar and lemon but don't dissolve sugar and quickly brush over the warm cake. Sugar will form a crunchy topping.
Leave to cool if you are patient or just dig in and eat!!

This recipe makes either 1 cake (20cm springform is my usual type) or 12 cupcakes.