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Place the peel in a saucepan, cover with boiling water and half the caster sugar and boil for one minute.
For the cake, place the two whole (or one large) lemons in a small saucepan, cover with water, bring to the boil and simmer for 20 minutes, or until very soft and tender.
Place the lemons, including the skin, in a food processor and process until smoothish, but still with some chunky bits.
Divide the mixture evenly between the two tins and bake for 30 minutes, or until golden-brown and just shrinking from the edge of the tins. Leave to cool for five minutes, then turn the cakes out, peel off the baking parchment and leave to finish cooling on a wire rack.

For the lemon filling, blend the butter and icing sugar in a food processor until smooth and creamy.
Mix the fondant icing sugar with 1-2 tbsp lemon juice (from the lemon used to make the candied zest decoration) to make a thick pouring consistency. Look for thin-skinned lemons that give easily when squeezed so that the pith is not too thick. Explore the BBC News News Sport Weather Shop Earth Travel Capital iPlayer Culture Autos Future TV Radio CBBC CBeebies Food iWonder Bitesize Travel Music Earth Arts Make It Digital Taster Nature Local Terms of Use About the BBC Privacy Policy Cookies Accessibility Help Parental Guidance Contact the BBC Advertise with us Ad choices Copyright © 2016 BBC.
Relive the flavours of Turkish holidays with kofta kebabs, lamb skewers, chilli chicken and Turkish delight.

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Fondant icing sugar has glucose syrup added to it so it makes a lovely thick glossy icing that sets well - perfect for this cake. Arrange on the non-stick baking parchment and leave in a warm place to dry out for as long as possible or overnight, until crisp.

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