Ingredients
Cake
- 125 grams unsalted butter, softened
- 1 tablespoon finely grated lemon rind
- 1 cup caster sugar
- 2 biodynamic eggs
- 2/3 cup semolina flour
- 1 1/2 cups Eden Valley Self-Raising Cake and Biscuit Flour
- 1/2 cup milk
Syrup
- 1 cup caster sugar
- 1/2 cup lemon juice, strained
- 1 small lemon, thinly sliced
Instructions
Cake
- Preheat oven to 180 degrees celsius/160 degrees celsius fan-forced.
- Grease a 6 cm deep, 20 cm round (base) springform cake pan.
- Line base and sides with 2 layers of baking paper.
- Using an electric mixer, beat butter, lemon rind and sugar on high speed until pale and creamy.
- Add eggs one at a time, beating between each addition.
- Stir in semolina, flour and milk.
- Spread mixture into prepared pan. Bake for 45 to 50 minutes or until a skewer inserted into the centre comes out clean.
Lemon syrup
- Place sugar, lemon juice and 1/2 cup of cold water in a saucepan over low heat.
- Cook, stirring for 5 minutes or until sugar has dissolved.
- Add lemon slices.
- Increase heat to high and bring to boil.
- Boil without stirring for 4 to 5 minutes or until mixture thickens.
- Transfer lemon slices to a plate.
- Pour half the syrup over the cake.
- Stand for 15 minutes.
- Turn out onto a plate.
- Arrange lemon slices over cake.
- Serve with remaining syrup.
Credits: Taste.com.au