Ingredients
- 200 g Butter, softened
- 200 g Golden caster sugar
- 3 piece Eggs
- 50 g Plain flour
- 125 g Ground almonds
- 2 piece Lemon (zest of 2)
- 1 piece Lemon (juice of 1)
- 5.5 tbsp Icing sugar
Instructions
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Preheat oven to 180C/350F/Gas 4. Grease and line a 20-22cm round cake tin.
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Cream together butter and sugar until light and fluffy. Slowly beat in the eggs, one at a time.
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Fold in the flour, almonds, and lemon zest.
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Scrape the mixture into the tin and tap to release air bubbles. Bake for 35-40 minutes, or until golden-brown and a skewer inserted into the center comes out clean.
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While the cake is baking, mix the juice of 1 lemon with 5-6 tablespoons of icing sugar to make a drizzle.
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Once the cake is out of the oven, allow to cool slightly before drizzling the lemon icing over the top. Let it sit until the icing has set.
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