SERVES 8 PREP 20 MINUTES (PLUS COOLING AND
1 HOUR STANDING) COOK 1 HOUR
150g butter, softened ¾ cup caster sugar 1 teaspoon finely grated lemon rind ¼ teaspoon ground cinnamon 3 eggs ¾ cup self-raising flour ½ cup almond meal ¼ cup lemon juice Candied Lemon Slices ½ cup caster sugar 1 lemon, thinly sliced Lemon Icing 1½ cups icing sugar mixture, sifted 1 to 2 tablespoons lemon juice
1 Preheat oven to 160°C/140°C fan-forced. Grease a 6.5cm-deep, 10cm x 21cm (base) loaf pan. Line base and sides with baking paper, extending paper 2cm on all sides. 2 Using an electric mixer, beat butter, sugar, lemon rind and cinnamon for 5 minutes or until pale and creamy. Add eggs, 1 at a time, beating well after each addition. Add flour, almond meal and lemon juice. Stir with a wooden spoon until just combined. Spoon mixture into prepared pan. Smooth top. Bake for 50 minutes to 1 hour or until a skewer inserted into the centre of cake comes out clean. Cool in pan for 5 minutes. Turn onto a wire rack to cool completely. 3 Meanwhile, make Candied Lemon Slices Line a baking tray with baking paper. Place sugar and ¼ cup water in a frying pan over low heat. Cook, stirring, for 2 to 3 minutes or until sugar dissolves. Add lemon. Simmer, turning occasionally, for 5 to 7 minutes or until syrup thickens and lemon is translucent. Gently transfer lemon to prepared tray to cool. 4 Make Lemon Icing Combine icing sugar and enough lemon juice in a bowl to form a runny paste. Pour over top of cake, allowing it to drizzle down the sides. Stand for 1 hour or until icing has set. 5 Top cake with lemon slices. Serve. NUTRITION: (per serve) 1985kj; 20.5g fat; 10.7g sat fat; 5.4g protein; 68.8g carbs; 1.6g fibre; 95mg chol; 125mg sodium.