Australian-grown lemons are available almost all year round (February–October), so there is no excuse not to experiment and enjoy.
Main varieties grown in Australia include Eureka, Lisbon and Meyer lemons – why not try them in this cake?
100g pouring cream, heated to lukewarm
220g plain flour
6g baking powder
70g unsalted butter, melted
sliced candied lemon peel, for decorating
FOR THE SYRUP
1. Making the batter
Wash the lemons and pat dry with paper towel. Grate the zest from each lemon into the sugar to preserve the flavour. Juice the lemons and set aside 25 g of juice to make the syrup. Whisk together the eggs, sugar and lemon zest in a mixing bowl until the mixture starts to become pale and thickens. Add the warmed cream and stir to combine. Sift in the flour and baking powder. Finally, add the melted butter and stir to make a smooth and shiny batter.
Preheat the oven to 200ºC. Lightly grease and line two loaf tins with baking paper. Pour the batter into the tins and bake for 5 minutes. Remove the cakes from the oven and make an incision in the tops using a knife. Reduce the oven temperature to 155ºC and return the cakes to the oven to cook for about 35 minutes, or until the blade of a knife comes out clean when inserted into the centre of the cakes. Remove from the oven, turn out the cakes and allow to cool.
3. Making the syrup
Put the sugar, water and reserved lemon juice in a saucepan and bring to the boil. Remove from the heat and allow to cool. Brush the sides and top of the cakes with the syrup, or dip the whole cakes briefly in the cold syrup to lightly moisten them. Decorate the cakes by placing strips of candied lemon peel on top.
• Thanks to the lemon syrup, these cakes stay moist for several days and are ideal for wrapping and taking to the country for a picnic, enjoying for afternoon tea or as a weekend dessert.