Children will love the tangy lemon topping.. actually adults will too if this text is anything to go by "Lemon cake was amazeballs, kept licking the top to get the lemon taste"! Love it!!!
For the cake:
- 150g butter, melted
- 4 tbsp Irish honey
- 1 lemon, zest & juice
- 1 tsp vanilla extract
- 4 eggs
- 150g ground almonds
- 1 tsp GF baking powder
Preheat oven to 160d (fan). Line an 8" square tin with baking parchment.
Start by melting the butter, honey, lemon zest & juice together with vanilla extract.
Whisk in eggs, one at a time, beating well between each addition.
Finally stir in ground almonds and baking powder until well combined. Do not over-beat.
Pour into lined tin.
Bake for 20-25 minutes until firm to the touch.
For the syrup:
- 1 tsp lemon zest
- juice of 1 lemon
- 1 tsp vanilla extract
- 1 tsp Irish honey
Place all ingredients in a small saucepan.
Bring to a rolling boil for 30-40 seconds until thickened and syrup-like.
Pour syrup over warm cake.
Set aside to cool before cutting into squares.
