This tea time classic will please any lemon lover.
1. Begin by making the candied peel. Slice the lemon into eight wedges and clean out the innards leaving only the white pith and yellow peel. Then cut each wedge into four strips. Then pour 300 ml of water into a small pan and add the sugar. Warm the water and sugar mixture over a low heat and stir until the sugar has dissolved. Add the lemon segments and then simmer them for 30-45 minutes. They should be translucent when done. Drain the lemon pieces when done and cool. Heat the oven to the lowest setting and prepare a baking sheet with a lining of parchment paper. Arrange the lemon slices on the baking sheet and cover with caster sugar. Cook the lemon slices for about one hour and then remove. Leave the lemon slices to cool. The finished lemon slices should make a clinking sound when dropped onto a plate.
2. To make the cake, preheat the oven to 180 Celsius/ 350 Fahrenheit. Then put all the ingredients into a bowl and beat with a mixer for about one minute. The mix should be smooth and thoroughly combined. Transfer the mixture to a seven-inch prepared pan.
3. Bake the cake for 35 minutes. Remove the cake and decorate the top of the cake with three slices of the candied peel (or if you're like me, decorate with lots of candied peels). Bake the cake for another 20-25 minutes.
4. Leave the cake to cool in the pan for 15 minutes and then turn onto a wire rack. Store the cake in an airtight container.
If you are from America, like me you might not be used to the metric system of measurement. An easy fix for converting ingredient measurements is to buy a scale that includes several types of measurements. I bought this scale on amazon.com for 8.99 and LOVE it!