Alison Alexander's lots of lemon cake

For the cake:

1. 1.Pre-heat the oven to 170˚C. Line two large loaf tins, approximately 30cmx12cmx7cm, with baking paper.
2. 2.Melt the butter and then set aside to cook for 20 minutes before pouring it into the bowl of an electric mixer. Add the remaining ingredients and mix on low speed until the ingredients are just amalgamated. Increase the speed and mix until the mixture is a thick batter.
3. 3.Pour mixture into prepared tins and bake in the oven for about 35 minutes or until the cake is cooked when tested with a skewer. The cakes will be a deep golden colour.
4. 4.Remove the cakes from the oven and rest in the tin for 15 minutes then unmould onto a cooling rack set over a tray with at least a 2cm raised edge. Spoon or brush the syrup over the cakes and when cool cover the cakes completely with plastic wrap — the cakes can be left overnight.
5. 5.Spread the lemon buttercream icing over the cake and decorate with dehydrated lemon slices. Dust with icing sugar and serve cut into slices.

For the lemon syrup:

1. 1.Combine ingredients in a small saucepan and stir over low heat until the sugar has dissolved. Increase the heat and bring to the boil.
2. 2.Continue boiling for 3 minutes then remove from the heat and pour syrup through a sieve into a small bowl

For the lemon buttercream icing:

1. 1.Place icing sugar and butter in a food processor and pulse until the butter is thoroughly mixed through.
2. 2.Add 1 tablespoon lemon juice, adding a little more as necessary, until the mixture is smooth and spreadable.