Note: in addition to the 25 minutes preparation time listed above, you will also need to set aside 1 hour of time for chilling.
Ingredients
150g unsalted butter, softened
1 cup caster sugar, plus extra 2 Tbsp
1 Tbsp finely grated lemon rind
3 free-range eggs
1 1/2 cups self-raising flour, sifted
2/3 cup almond meal
1/3 cup milk
1/4 cup lemon juice
2 Tbsp shredded lemon zest
Double cream, to serve
LEMON SYRUP
1/2 cup caster sugar
1/3 cup lemon juice
LEMON ICING
1 1/4 cups pure icing sugar
1 1/2-2 Tbsp lemon juice
Method
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Preheat oven to 160°C fan- forced (180°C conventional). Grease a 9D x 11.5W x 20Lcm loaf pan. Line base and sides with 2 layers of baking paper.
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Using an electric mixer, beat butter, sugar and lemon rind together for 5 minutes, or until light and fluffy. Add eggs, one at a time, beating until combined after each addition. Beat in flour, almond meal, milk and lemon juice in 2 batches, until combined.
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Pour mixture into prepared pan, spreading to level the top. Bake for 50-55 minutes, or until a skewer inserted into the centre of the cake comes out clean.
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Meanwhile, make Lemon syrup. Put sugar and lemon juice in a small saucepan over medium heat. Cook, stirring, for 5 minutes, or until sugar is dissolved. Increase heat to medium-high. Boil for 5 minutes, or until syrup has thickened slightly.
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Using skewer, poke holes in top of cooked cake in pan. Carefully pour hot syrup over cake. Set aside to cool for 45 minutes. Turn cake onto a paper- lined wire rack to cool completely.
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For Lemon icing, sift icing sugar into a bowl. Gradually stir in lemon juice until mixture becomes a smooth, spreadable consistency. Spread mixture over cake and set aside until firm. Toss shredded zest in extra caster sugar and arrange on cake. Serve with cream.