Name: Lemon syrup cake
Yield: Serves 8-10
Ingredients: 3 large free-range eggs; 125 g (4½ oz/1 cup) icing (confectioners’) sugar, sifted; 80 ml (2½ fl oz/⅓ cup) lemon juice; 2 teaspoons finely grated lemon zest; 110 g (3¾ oz/¾ cup) self-raising flour, sifted; 330 g (11½ oz/1½ cups) caster (superfine) sugar; 1 teaspoon natural vanilla extract; 1½ tablespoons lemon juice, approximately; 150 g (5½ oz) unsalted butter, softened; 200 g (7 oz/2 cups) almond meal

Preparation info

Serves
8-10

Difficulty
Medium

Appears in

A Simple Table

By Michele Cranston

Published 2016

About

If you love intense lemony flavours, then this is the cake for you. The slightly dense almond meal cake batter is tinged with lemon zest, the cooked cake is soaked in lemon syrup and, finally, drizzled with a lemon glaze. It might seem like I’ve gone a bit overboard on the lemon, but the end result is truly sublime.