Rich lemon cake with lemon glaze

I think I would make this soon. Seems simple enough. Got this from Goumet Traveller.

250gm unsalted butter, coarsely chopped, at room temperature
225gm caster sugar
1tbsp finely grated lemon rind
4 eggs
250gm self-raising flour, sifted
100 ml lemon juice
500gm icing sugar

Candied lemon rind
220gb caster sugar
zested rind of 4 lemons

1.
Using an electric mixer, beat butter and caster sugar for 8-10mins or until pale and creamy.
Add lemon rind, then eggs, one at a time, beating after ach.
Add self-raising flour and lemon juice and beat until just combined.
Spoon into a buttered and lightly floured 26cm bundt tin and smooth top with a spatula.
Bake at 175C for 45-50mins or until a skewer inserted into the centre withdraws clean.

2.
For candied lemon rind, cook caster sugar and 1.5 cups of water in a small saucepan over medium heat, stirring continuously, until sugar dissolves.
Add lemon rind and simmer gently for 20mins or until tender.
Strain, reserving syrup, and spread rind out on baking paper-lined trays for 1hour or until dry.
Stoer in airtight container till needed.

3.Warm 80ml of reserved syrup over medium heat till hot, add icing sugar, a pinch of salt and whisk for 5-6 mins or until syrupy.

4. Place cake on a platter, pour over glaze and arrange candied rind on top.
Stand for 1-2 hours before serving.
Store cake in an airtight container in a cool place for 1 week

Serves 8-10 with chilled moscato.

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