candied lemon cake
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candied lemon cake
  • ½ cup (75g) plain (all-purpose) flour, sifted
  • 1 ½ cup (240g) icing (confectioner's) sugar, sifted
  • 1 cup (120g) almond meal (ground almonds)
  • 1 tablespoon finely grated lemon rind
  • 6 eggwhites
  • 180g butter, melted

lemon sour cream

  • 1 cup (240g) sour cream
  • 1 tablespoon lemon juice
  • 1 tablespoon icing (confectioner's) sugar, sifted

candied lemon slices

  • 1 ½ cup (330g) caster (superfine) sugar
  • ⅔ cups (160ml) water
  • 4 lemons, thinly sliced