Finish your evening with style with a delicious lemon cake that's absolutely bursting with citrus flavours. Yum!
275g caster sugar
165g softened butter
juice of 2 lemons and finely grated rind
1 egg yolk
1/4 tsp baking powder
260g plain flour
thick cream to serve
Candied Lemon and Gin Syrup
250g caster sugar
thinly peeled rind and juice of 2 lemons
*Preheat oven to 180C. Beat sugar, butter and lemon rind in an electric mixer until pale and fluffy (5 mins), scrape down sides of bowl then beat in eggs and egg yolk one at a time, beating well after each addition.
*Combine buttermilk and baking powder in a jug. Fold flour, lemon juice and buttermilk mixture into butter mixture in batches until smooth and combined. Spoon into eight 220ml individual well-buttered ramekins (may use bundt tins or dariole moulds) filling 1cm below rims. Bake until light golden (25-30mins).
*For candied lemon and gin syrup, stir sugar and 165ml water in a small saucepan over medium-high heat until sugar dissolves. Add lemon rind, reduce heat to medium and simmer until rind is tender (5-6 mins), remove from heat and stir in juice and gin.
*Spoon warm syrup over warm cakes, scatter with candied lemon rind and serve with remaining syrup and thick cream.
Recipe from Gourmet Traveller Nov 2011