for 16 pieces

Cake mixture

250 g	butter, soft
80 g	coconut palm sugar
1 pinch	salt
4	eggs
2	organic lemons
250 g	white flour
1 tsp	baking powder

Icing

150 g

icing sugar

Candied lemons

1 dl	water
180 g	coconut palm sugar or coconut palm sugar
1	organic lemon, cut into slices approx. 5 mm thick

Frosting

100 g	butter, soft
300 g	icing sugar
200 g	double cream cheese (e.g. Philadelphia)

How it's done

Cake mixture

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.

To bake

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.

Icing

Mix the remaining lemon juice with the icing sugar, pour over the cake, allow to cool completely.

Candied lemons

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.

Frosting

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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