Warm Lemon and Syrup Cake

• 3 eggs
• 34 cup butter, softened
• 34 cup superfine sugar
• 1 12 cups self rising flour
• 12 cup ground almonds
• 14 teaspoon finely grated nutmeg
• 5 tablespoons candied lemon peel, finely chopped
• 1 grated lemon, rind of
• 2 tablespoons lemon juice
• poached pear, to serve
• 34 cup superfine sugar
• 3 lemons, juice of

1. Preheat the oven to 350.
2. Grease and line the bottom of a deep, round 8 inch cake pan with waxed paper.
3. Place all the cake ingredients in a large bowl and beat well for 2-3 minutes, until the mixture is light and fluffy.
4. Turn the mixture into the prepared pan, spread level and bake for 1 hour or until golden and firm to the touch.
5. Meanwhile, make the syrup.
6. Put the sugar, lemon juice and 5 tablespoons water in a pan.
7. Heat gently, stirring until the sugar has dissolved, then boil, without stirring, for 1-2 minutes.
8. Turn out the cake onto a plate with a rim.
9. Prick the surface of the cake all over with a fork, then pour the hot syrup over it.
10. Let soak for about 30 minutes.
11. Serve the cake warm with thin wedges of poached pears.

eggs, butter, sugar, flour, ground almonds, nutmeg, lemon peel, lemon, lemon juice, pear, sugar, lemons

Taken from www.food.com/recipe/warm-lemon-and-syrup-cake-175338 (may not work)