Lemon Semolina Syrup Drizzle Cake

Method

Cake

1. Preheat oven to 180°C/160°C fan-forced.
2. Grease a 6cm-deep, 20cm round (base) springform cake pan. Line base and side with 2 layers of greased baking paper.
3. Using an electric mixer, beat butter, lemon rind and sugar on high speed until pale and creamy.
4. Add eggs, 1 at a time, beating between each addition.
5. Stir in the semolina, flour, salt and milk.
6. Place mixture in the prepared pan and spread evenly.
7. Bake for 45 to 60 minutes or until a skewer inserted into the centre comes out clean.

Lemon Syrup

1. Place syrup and lemon juice in a saucepan over low heat.
2. Cook, stirring, for 2 minutes or until dissolved.
3. Add lemon slices. Increase heat to high. Bring to the boil. Boil, without stirring, for 4 to 5 minutes.
4. Transfer lemon slices to a plate. Pour half the syrup over the hot cooked cake.
5. Stand for 15 minutes.
6. Turn out onto a plate.
7. Arrange lemon slices over the cake. Serve with remaining syrup.