Ingredients
- 125g unsalted butter, softened
- 1 tbsp finely grated lemon rind
- 1 cup caster sugar
- 2 eggs
- 2/3 cup lupin semolina
- 1 1/2 cups self-raising flour, sifted
- 1/2 cup milk
Lemon syrup
- 1 cup caster sugar
- 1/2 cup lemon juice, strained
- 1 small lemon, thinly sliced
Method
- Preheat oven to 180°C/160°C fan-forced. Grease a 6cm-deep, 20cm round (base) springform cake pan. Line base and side 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, 1 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.
- Meanwhile, make lemon syrup: Place sugar, lemon juice and 1/2 cup 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. Bring to the boil. Boil, without stirring, for 4 to 5 minutes or until mixture thickens.
- Transfer lemon slices to a plate. Pour half the syrup over cake. Stand for 15 minutes. Turn out on to a plate. Arrange lemon slices over cake. Serve with remaining syrup.
