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Categories:
butter caster sugar lemon rind ground cinnamon eggs flour almond meal lemon juice caster sugar water lemon powdered sugar icing lemon juice
Viewed: 59 - Published at: 8 years agoIngredients
- 34 cup butter, softened
- 34 cup caster sugar
- 1 teaspoon finely grated lemon rind
- 14 teaspoon ground cinnamon
- 3 eggs, at room temperature
- 34 cup self-raising flour
- 12 cup almond meal
- 14 cup lemon juice
- 12 cup caster sugar
- 14 cup water
- 12 lemon, thinly sliced
- 1 12 cups powdered sugar icing, sifted
- 1 tablespoon lemon juice
Method
- Method.
- Preheat oven to 160C Grease and line the base and sides of an 8 x 20cm loaf pan.
- Use 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.
- Spoon 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.
- To 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.
- To 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.
- Top with lemon slices and serve, or store in an airtight container for up to three days.
