225g Caster Sugar
Zest of 3 Lemons
Juice of 2 Lemons
200g Self-Raising Flour
1tsp Baking Powder
50g Ground Almonds
Pre-heat the oven to 180oC. Whisk the sugar and butter together and then add the zest of 2 and a half lemons. Whisk the eggs in one at a time then sift the baking powder and flour into the mix and mix well. Fold the ground almonds in and 3/4 of the lemon juice, setting the rest aside for later. Pour the mix into a greased tin and bake for 45-60 minutes (depending on the size of your tin and variations in ovens)
When the cake is springy to touch and golden in colour remove from the oven. (or insert a skewer that should come out clean if the cake is baked). Put the cake on a cooling rack and leave.
Add icing sugar and lemon zest to the remaining lemon juice so that you get a thin icing, drizzle this onto the cake.
Lovely eaten cold or warmed up with some cream.