Spiced Lemon Cake

This cake is super simple to make and delicious!

  • Preparation time:
    20 minutes

  • Cooking time:
    45 minutes

  • Serves: 12-16

YOU WILL NEED:
  • 175g butter, diced and softened
  • 1¼ cups caster sugar
  • 3 extra large eggs
  • 1 ½ cups plain flour
  • ½ cup SUNBEAM Almond Meal
  • 1 tsp baking powder
  • ½ tsp mixed spice
  • ½ cup sour cream
  • ¼ cup lemon juice
  • 1 tbsp finely grated lemon rind
  • ¼ cup SUNBEAM Currants
  • ¼ cup SUNBEAM Pine Nuts
SPICED SYRUP: 
  • ¼ cup caster sugar
  • juice of 1 lemon (approx. 60ml)
  • 1 cinnamon stick
Allergens: Recipe may contain gluten, wheat, egg, milk and lactose.

METHOD:
STEP 1.
Pre-heat oven to 180°C (160°C fan-forced). Place butter and sugar into the bowl of an electric mixer, beat until pale and fluffy. Add eggs one at a time until well incorporated.
STEP 2.
Fold in the sifted flour, almond meal, baking powder and spice alternately with the sour cream, mixing until well combined. Add lemon juice and rind, mixing well.
STEP 3.
Spoon batter into a greased and lined 20cm square cake pan. Sprinkle the pine nuts and currants over the top and bake for 40- 45 minutes, or until an inserted skewer comes out clean.
STEP 4.
For the syrup: Place sugar, lemon juice and cinnamon in a saucepan. Bring to the boil, reduce heat and simmer until reduced, thick and syrupy. Remove cinnamon stick.
STEP 5.
Drizzle the syrup evenly over the cake, allowing it to be absorbed. Allow to cool in the pan for 1 hour. Serve cake pieces with a dollop of thick cream or yoghurt.

Share this recipe

MORE SWEET TREAT RECIPES 
This delicious desert was brought to you by SUNBEAM