Name: Glazed lemon cake
Cook time: 65 min
Total time: 65 min
Ingredients: Glazed lemons; 3/4 cup caster sugar; 300 millilitre water; 3 small lemons (choose fruit with unblemished skin), washed and sliced; Lemon cake; 125 gram butter, softened; 1 1/4 cup caster sugar; 3 medium (size 6) free-range eggs, at room temperature; 1 1/2 cup self-raising flour; pinch of salt; 1/2 cup full fat milk, warmed (20 seconds in the microwave will do it); 2 teaspoon finely grated lemon zest; 1/4 cup strained lemon juice; plain greek yoghurt, for serving

Ingredients

Glazed lemons

3/4 cup caster sugar

300 millilitre water

3 small lemons (choose fruit with unblemished skin), washed and sliced

Lemon cake

125 gram butter, softened

1 1/4 cup caster sugar

3 medium (size 6) free-range eggs, at room temperature

1 1/2 cup self-raising flour

pinch of salt

1/2 cup full fat milk, warmed (20 seconds in the microwave will do it)

2 teaspoon finely grated lemon zest

1/4 cup strained lemon juice

plain greek yoghurt, for serving

Method

1.Line the bottom and sides of a deep 20cm cake tin with baking paper.

2.Make the syrup by dissolving the sugar in the water in a large frying pan. Bring to the boil, lower the heat and simmer for 5 minutes.

3.Add the lemon slices and simmer for 7 minutes until they’ve softened slightly, turning slices 2-3 times in the syrup.

4.Carefully transfer the lemon slices to a plate (reserving the syrup) and allow to cool slightly. Arrange overlapping slices of lemon on the paper on the bottom of the tin.

5.Preheat the oven to 170°C (regular). Beat the butter in a large bowl with an electric beater for about 3 minutes until smooth and creamy (ensure the butter is very soft before you begin).

6.With the machine running, add the sugar a large tablespoon at a time, mixing well for a few minutes after every addition. When all of the sugar is added, scrape down the sides of the bowl and continue beating for 2 minutes.

7.Beat the eggs together, then dribble them slowly into the creamed butter and sugar, adding 2-3 tablespoons of the flour during beating.

8.Sift two-thirds of the flour and the salt over the top, fold in with a large spoon, then mix in half of the milk, the remaining flour and the rest of the milk. Finally, add the lemon zest and juice. Immediately tip the mixture into the tin, taking care not to dislodge the lemon slices.

9.Bake for 40 minutes until the cake is a good golden brown on top and slightly springy to the touch; it should be nicely risen and smell appetising.

10.Leave the cake in the tin for 10 minutes, then invert it onto a cake rack lined with baking paper. Remove any attached paper. Drizzle with a little of the reserved syrup. Leave until cool, then cut into slices and serve with extra syrup and yoghurt on the side.

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Ingredients

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