- 225g castor sugar
- 225g butter, softened
- lemons, 3 zest and 2 juiced
- 4 medium eggs
- 200g self raising flour
- 1 tsp baking powder
- 50g ground almond
- icing sugar
Heat oven to 180C/fan 160C. Butter and line the base of a 20cm round cake tin.
Beat the butter and sugar till light and creamy. Add in the lemon zest (reserve some for decoration) and mix well.
Whisk the eggs gradually into the butter mixture, beating well between each addition, don't worry if it curdles
Sift together the flour and baking powder and fold into the cake mixture using a spatula. Add in the ground almonds and 3/4 of the lemon juice and fold until thoroughly combined. Spoon into the prepared tin and bake for 1 hour or until the skewer inserted into the middleof the cake comes out without any raw mix on it. Put the cake tin on a wire rack to cool for 10 minutes.
Meanwhile mix together the remaining lemon juice and zest and enough icing sugar to make a runny icing and then drizzle over the top of the cake. Cool in the cake tin for a further 30 minutes and then remove from the tin and cool completely before serving.