Recipe for 6-8
225gr. softened butter
225gr. caster sugar
4 medium eggs, lightly beaten
200gr. self-raising flour
1 teaspoon baking powder
50gr. ground almonds
The zest from 3 lemons (reserve 1/2 teaspoon for the icing)
The juice from 2 lemons
icing sugar (enough to make a runny icing for the cake)
Preheat the oven to 180oC (fan). Butter and line the base of a 20cm round cake tin. Place the butter and caster sugar in a large bowl and beat using an electric hand mixer until pale and creamy. Add the lemon zest and mix well.
Whisk the eggs gradually into the butter mixture, beating well. Sift together the flour and baking powder and fold into the cake mixture using a large spoon or spatula. Add the ground almonds and 3/4 of the lemon juice and fold until thoroughly combined. Spoon into the prepared cake tin and bake for 1 hour 15 minutes or until a skewer inserted into the middle of the cake comes out clean. Remove the cake tin from oven and let to cool for 10 minutes.
Meanwhile mix together the reserved lemon juice and zest with enough icing sugar to create a runny icing. When cooled enough remove the cake from the tin. Drizzle with the icing.
Serve the lemon cake with tea or coffee. Enjoy!