Demerara Lemon Cake

MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 1hr
YIELD: 1 cake
UNITS: US

INGREDIENTS

Nutrition
Advertisement

DIRECTIONS

  • Preheat the oven to 165C or 350F and line a baking tin with a piece of wax or parchment paper.
  • Make the topping by slicing the lemon thinly and put it in a small saucepan with the sugar and water.
  • Bring to a boil and then watch closely for about five minutes or until the water has nearly evaporated and the slices are sticky.
  • Set to one side.
  • Cream together the butter and sugar.
  • Separately, mix together the flour, almonds, baking powder and lemon zest.
  • Beat the eggs with a fork and add them to the butter and sugar mixture, a little at a time.
  • Gently fold in the flour mixture with a big spoon.
  • Scoop the batter into the lined tin, then lay the lemon slices on top, overlapping them down the centre of the cake.
  • Bake for 45 minutes, when the cake should be risen and golden.
  • If a toothpick inserted in the centre comes out clean, it's done.
  • Remove the cake from the oven and set aside.
  • Stir the demerara into the juice from the lemon.
  • Spoon the mixture over the top of the cake.
  • Leave to cool.
Advertisement