Lemon Cake with Aniseed and Dry Apricots

• 250 g butter, at room temperature
• grated rind of 2 lemons
• 500

Preheat the oven to 160°C.

Cream the butter, lemon and sugar until soft, light and fluffy. Add the eggs one at a time until well incorporated. Combine the flours together and add half the flour mixture and half the cream to the butter mixture. Once well-combined add the rest of