Demerara Lemon Cake Food

LEMON CAKE

Steps:

• Preheat the oven to 350 degrees F. Grease and flour 2 (8 1/2 by 4 1/4 by 2 1/2-inch) loaf pans. You may also line the bottom with parchment paper, if desired.
• Cream the butter and 2 cups granulated sugar in the bowl of an electric mixer fitted with the paddle attachment, until light and fluffy, about 5 minutes. With the mixer on medium speed, add the eggs, 1 at a time, and the lemon zest.
• Sift together the flour, baking powder, baking soda, and salt in a bowl. In another bowl, combine 1/4 cup lemon juice, the buttermilk, and vanilla. Add the flour and buttermilk mixtures alternately to the batter, beginning and ending with the flour. Divide the batter evenly between the pans, smooth the tops, and bake for 45 minutes to 1 hour, until a cake tester comes out clean.
• Combine 1/2 cup granulated sugar with 1/2 cup lemon juice in a small saucepan and cook over low heat until the sugar dissolves. When the cakes are done, allow to cool for 10 minutes. Remove the cakes from the pans and set them on a rack set over a tray or sheet pan; spoon the lemon syrup over them. Allow the cakes to cool completely.
• For the glaze, combine the confectioners' sugar and the lemon juice in a bowl, mixing with a wire whisk until smooth. Pour over the tops of the cakes and allow the glaze to drizzle down the sides.

DEMERARA LEMON CAKE

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.