Lemon Syrup Cake

Step 1: Preheat oven to 180C.

Step 2: Grease a 22cm cake pan and line base with baking paper.

Step 3: Finely grate rind of 4 of the lemons and the orange, you need 2 tablespoon lemon rind and 1 tablespoon orange and then juice, you need 2/3 cup lemon juice and 1/2 cup orange.

Step 4: Cut rind of the remaining lemon into fine shreds, do not included white pith.

Step 5: Using an electric beater beat butter, 1 1/3 cups of the sugar, lemon and orange rinds together until light and fluffy and then add eggs, one at a time, beating well after each addition.

Step 6: Sift flour and baking powder together into a bowl and stir in the almond meal and beat into butter mixture, in 2 batches until just combined.

Step 7: Spoon mixture into prepared pan and smooth top and bake for 40 to 50 minutes or until cooked when tested with a skewer.

Step 8: Meanwhile, for the syrup, combine reserved juices, lemon shreds and remaining 1 cup sugar in a saucepan and stir over medium heat until sugar dissolves and bring to the boil and simmer for 10 minutes, then remove from heat.

Step 9: Set aside 1/3 of the syrup for serving and brush the remainder over the hot cake and top with lemon sheds, cooling cake in pan.