Ingredients 3 medium lemons 1 14 cups caster sugar 125g butter، softened 2 eggs، separated 1 cup self-raising flour 2 tablespoons milk Double cream، to serve
Directions Preheat oven to 180°C160°C fan-forced. Grease a 6-hole، 34-cup capacity non-stick texas muffin pan. Cut six 2mm-thick slices from 1 lemon. Place 2 tablespoons sugar on a plate. Dip slices، one at a time، in sugar. Turn to coat. Place in prepared pan holes.
Grate 2 teaspoons rind from 1 lemon. Juice remaining lemons. Using an electric mixer، beat butter، 12 cup sugar and lemon rind until light and fluffy. Add egg yolks، 1 at a time، beating well after each addition. Wash and dry beaters. Whisk egg whites in another bowl until stiff peaks form.
Sift flour over butter mixture. Add 1 tablespoon lemon juice and milk. Stir until just combined. Using a large metal spoon، gently fold egg whites into butter mixture. Divide mixture between prepared pan holes. Smooth top. Bake for 20 minutes or until golden and a skewer inserted in centre of 1 cake comes out clean. Stand in pan for 10 minutes. Turn out onto a wire rack over a baking tray.
Meanwhile، place remaining sugar and 13 cup lemon juice in a saucepan over medium heat. Cook، stirring constantly، for 3 to 4 minutes or until sugar dissolves. Bring to the boil. Reduce heat to low. Simmer for 4 to 5 minutes or until thick and syrupy. Spoon half the syrup over cakes. Cool for 5 minutes. Serve cakes warm with remaining syrup and double cream.