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Betty Bossi Koch-Center
1 loaf tin (approx. 30 cm), fully lined with baking paper
How it's done
Place the butter in a bowl. Whisk in the sugar and salt. Add the eggs one at a time and continue to mix until the mixture is lighter in colour, stir in the lemon zest. Mix the flour and baking powder, mix into the sponge mixture, transfer to the prepared tin.
Approx. 1 hr. in the centre of an oven preheated to 180°C. Remove from the oven, allow to cool slightly, remove from the tin, place onto a rack and insert a wooden toothpick.
Mix the remaining lemon juice with the icing sugar, pour over the cake, allow to cool completely.
Bring the water and sugar to the boil. Add the lemon slices and simmer over a low heat for approx. 30 mins. Remove the pan from the heat, leave to cool.
Using the whisk on a hand mixer, beat the butter for approx. 2 mins. until creamy. Stir in the icing sugar. Add the cream cheese, stir in carefully. Cover and freeze for approx. 30 mins. Spread the frosting over the cake, smooth down. Decorate with candied lemons.
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