Madeira Cake

• 34 cup butter, softened
• 34 cup caster sugar
• 1 teaspoon finely grated lemon rind
• 14 teaspoon ground cinnamon
• 3 eggs, at room temperature
• 34 cup self-raising flour
• 12 cup almond meal
• 14 cup lemon juice
• 12 cup caster sugar
• 14 cup water
• 12 lemon, thinly sliced
• 1 12 cups powdered sugar icing, sifted
• 1 tablespoon lemon juice

1. Method.
2. Preheat oven to 160C Grease and line the base and sides of an 8 x 20cm loaf pan.
3. Use an electric mixer to beat butter, sugar, lemon rind and cinnamon in a bowl until pale and creamy.
4. Add eggs, one at a time, beating well after each addition.
5. Add flour, almond meal and lemon juice and stir with a wooden spoon until just combined.
6. Spoon into the prepared pan and smooth the surface.
7. Bake for 45 minutes or until a skewer inserted in the centre comes out clean.
8. Cool in pan for 5 minutes before turning onto a wire rack to cool completely.
9. To make the candied lemon, combine sugar and water in a frying pan over low heat, stirring, for 2-3 minutes or until sugar dissolves.
10. Add lemon.
11. Simmer, turning occasionally, for 5-7 minutes or until syrup thickens and lemon is translucent.
12. Gently transfer lemon to a lined oven tray to cool.
13. To make icing, combine icing sugar and juice in a small bowl to form a runny paste.
14. Pour over top of cake, allowing it to drizzle down the sides.
15. Allow icing to set for 1 hour.
16. Top with lemon slices and serve, or store in an airtight container for up to three days.

butter, caster sugar, lemon rind, ground cinnamon, eggs, flour, almond meal, lemon juice, caster sugar, water, lemon, powdered sugar icing, lemon juice

Taken from www.food.com/recipe/madeira-cake-481879 (may not work)