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the Ingredients
Instructions
This sweet, zesty cake is perfect for a morning or afternoon tea, or for a dessert with a cuppa after a meal. This recipe is written for a Weber Q Ware Large Frying pan – simply halve if you’re using a Weber Q Ware Small Frying pan.
- Prepare the barbecue for cooking using indirect medium-low heat (170°C-190°C) and pre-heat as directed.
- Prepare the barbecue for cooking using indirect medium-low heat (170°C-190°C) and pre-heat as directed.
- In a large bowl, whisk together the butter and sugar.
- Add the eggs one at a time and whisking the eggs in after each addition.
- Add the flour, lemon juice, lemon zest and salt. Fold all together.
- Pour the batter into a Weber Q Ware frying pan, or a lined cake tin.
- Once the barbecue has preheated, adjust your barbecue to the settings for indirect medium-low heat (170°C-190°C). Place the cake onto the indirect zone of your barbecue. Close the lid and bake over indirect medium-low heat for 45 minutes, or until a skewer inserted comes out clean.Once the barbecue has preheated, adjust your barbecue to the settings for indirect medium-low heat (170°C-190°C) Refer to settings in Step 2. Place the cake onto the trivet. Close the lid and bake over indirect medium-low heat for 45 minutes, or until a skewer inserted comes out clean.
- While the cake is cooking, prepare the syrup and icing drizzle. In two separate bowls, combine the required ingredients.
- Leave the cake to cool slightly for 5 minutes before turning out onto a cake cooling rack.
- Once turned out onto a cooling rack, while the cake is warm, poke holes over the cake, with a tooth pick or skewer, pour the syrup over and leave to absorb.
- Once the cake has completely cooled, finish with the icing drizzle and decorate with the lemon slices.