Lemon Syrup Drizzle Cake

INSTRUCTIONS

1. Prepare the barbecue for cooking using indirect medium-low heat (170°C-190°C) and pre-heat as directed.
2. In a large bowl, whisk together the butter and sugar.
3. Add the eggs one at a time and whisking the eggs in after each addition.
4. Add the flour, lemon juice, lemon zest and salt. Fold all together.
5. Pour the batter into a Weber Q Ware frying pan, or a lined cake tin.
6. 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 trivet. Close the lid and bake over indirect medium-low heat for 45 minutes, or until a skewer inserted comes out clean.
7. While the cake is cooking, prepare the syrup and icing drizzle. In two separate bowls, combine the required ingredients.
8. Leave the cake to cool slightly for 5 minutes before turning out onto a cake cooling rack.
9. 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.
10. Once the cake has completely cooled, finish with the icing drizzle and decorate with the lemon slices.