Ingredients
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175g butter, softened
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3/4 cup (155g) caster sugar
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1 teaspoon finely grated lemon rind
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1/4 teaspoon ground cinnamon
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3 eggs, at room temperature
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3/4 cup (115g) self-raising flour
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1/2 cup (55g) almond meal
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1/4 cup (60ml) lemon juice
Candied lemon slices
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1/2 cup (100g) caster sugar
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1/4 cup (60ml) water
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1/2 lemon, thinly sliced
Lemon icing
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1 1/2 cups (230g) icing sugar mixture, sifted
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1 tablespoon lemon juice
Method
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1Preheat oven to 160°C. Grease and line the base and sides of an 8 x 20cm loaf pan.
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2Use an electric mixer to beat butter, sugar, lemon rind and cinnamon in a bowl until pale and creamy. Add eggs, one at a time, beating well after each addition. Add flour, almond meal and lemon juice and stir with a wooden spoon until just combined.
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3Spoon into the prepared pan and smooth the surface. Bake for 45 minutes or until a skewer inserted in the centre comes out clean. Cool in pan for 5 minutes before turning onto a wire rack to cool completely.
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4To make the candied lemon, combine sugar and water in a frying pan over low heat, stirring, for 2-3 minutes or until sugar dissolves. Add lemon. Simmer, turning occasionally, for 5-7 minutes or until syrup thickens and lemon is translucent. Gently transfer lemon to a lined oven tray to cool.
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5To make icing, combine icing sugar and juice in a small bowl to form a runny paste. Pour over top of cake, allowing it to drizzle down the sides. Allow icing to set for 1 hour.
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6Top with lemon slices and serve, or store in an airtight container for up to three days.
Source: taste.com.au
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