Everything tastes better with lemon and cardamom, especially if it is sweet. These are signature flavours of our region. Enjoy with a cup of tea or Syrian coffee
Nutrition: per serving
Heat the oven to 180C/160C fan/gas 4. Butter a 900g loaf tin and line with baking paper.
Combine the flour and baking powder in a bowl. In a separate bowl, whisk the butter, brown and caster sugars, cardamom and half of the lemon zest until light and fluffy. Add the eggs one at a time, mixing between each addition to avoid curdling.
Fold the dry flour mixture into the wet, then stir in the juice of one lemon until combined. Pour the mixture into the baking tin and bake for 40-45 mins or until risen, golden and a skewer comes out cleanly.
Meanwhile, mix together the rest of the lemon zest, juice and the granulated sugar.
Once the cake is done, and while still hot, make some holes on the top and spoon over the lemon-sugar mixture. Allow the cake to cool completely in the tin.
To make the candied lemons, cut the lemons into thin slices. Simmer in a pan of boiling water for 20 mins to remove some of the bitterness.
In another pan, bring the sugar and 180ml of water to a boil then let it simmer for 10 mins over a medium heat. Add the blanched lemon slices and simmer for another 10 mins. Leave to cool in the syrup.
Serve the cake in slices garnished with the candied lemon slices.
