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.
Using an electric mixer, beat the butter, vanilla, lemon zest and
Meanwhile, combine the remaining
Using a fine skewer, poke small holes all over the surface of the hot cake. Pour the hot lemon syrup over the cake and leave the cake in the tin to cool and soak up the syrup.
To make the lemon glaze, combine the sifted icing sugar and lemon juice in a small bowl and stir until smooth. Remove the cake from the tin and carefully transfer to a serving plate. Drizzle the lemon glaze over the top.
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