Demerara Lemon Cake Recipes

Steps:

• 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.