Ingredients:
125g unsalted butter, softened
1 tablespoon finely grated lemon rind
1 cup caster sugar
2 eggs
2/3 cup semolina
1 1/2 cups self-raising flour, sifted
1/2 cup milk
For the syrup:
1 cup caster sugar
1/2 cup lemon juice, strained
1 small lemon, thinly sliced
Method:
1. Preheat oven to 180°C/160°C fan-forced.
2. Grease a 6cm deep, 20cm round (base) springform cake pan. Line base and side with 2 layers of baking paper.
3. Using an electric mixer, beat butter, lemon rind and sugar on high speed until pale and creamy.
4. Add eggs, one at a time, beating between each addition.
5. Stir in semolina, flour and milk.
6. Spread mixture into prepared pan.
7. Bake for 45 to 50 minutes or until a skewer inserted into the centre comes out clean.
8. Meanwhile, make lemon syrup: Place sugar, lemon juice and 1/2 cup cold water in a saucepan over low heat. Cook, stirring, for 5 minutes or until sugar has dissolved. Add lemon slices.
9. Increase heat to high and bring to the boil.
10. Boil, without stirring, for 4 to 5 minutes or until mixture thickens.
11. Transfer lemon slices to a plate.
12. Pour half the syrup over cake.
13. Stand for 15 minutes, then turn out on to a plate and arrange lemon slices over cake.
14. Serve with remaining syrup.