Iced lemon loaf cake with syrup

Preheat oven to 160°C fan- forced (180°C conventional). Grease a 9D x 11.5W x 20Lcm loaf pan. Line base and sides with 2 layers of baking paper.

Using an electric mixer, beat butter, sugar and lemon rind together for 5 minutes, or until light and fluffy. Add eggs, one at a time, beating until combined after each addition. Beat in flour, almond meal, milk and lemon juice in 2 batches, until combined.

Pour mixture into prepared pan, spreading to level the top. Bake for 50-55 minutes, or until a skewer inserted into the centre of the cake comes out clean.

Meanwhile, make lemon syrup. Put sugar and lemon juice in a small saucepan over medium heat. Cook, stirring, for 5 minutes, or until sugar is dissolved. Increase heat to medium-high. Boil for 5 minutes, or until syrup has thickened slightly.

Using skewer, poke holes in top of cooked cake in pan. Carefully pour hot syrup over cake. Set aside to cool for 45 minutes. Turn cake onto a paper- lined wire rack to cool completely.

For Lemon icing, sift icing sugar into a bowl. Gradually stir in lemon juice until mixture becomes a smooth, spreadable consistency. Spread mixture over cake and set aside until firm. Toss shredded zest in extra caster sugar and arrange on cake. Serve with cream.