This recipe is from the BBC Good Food and is quite easy to make.
It is lemony and moist and would be delicious served with whipped cream and some fresh berries.
The measurements were in Grams and I have changed them to ounces.
You will need a scale to weigh the ingredients.
8 oz. BUTTER, softened
8 oz. SUGAR
LEMONS, 3 zested and 2 juiced
4 MEDIUM EGGS, lightly whisked (I used large eggs as that is what I had)
7 oz. SELF-RISING FLOUR
1 tsp. BAKING POWDER
1.7 oz. GROUND ALMONDS
Heat the oven to 350°
Butter and line the base of an 8-inch springform pan with waxed paper or parchment paper cut to size.
Beat the butter and sugar in a large bowl using a mixer until pale and creamy.
Add the lemon zest (reserving some for decoration) and mix well.
Whisk the eggs gradually into the butter mixture, beating well between each addition.
Don't worry if it looks curdled.
Sift together the flour and baking powder and fold into the cake mixture using a 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 and 15 minutes or until a skewer inserted into the middle of the cake comes out without any raw mix on it.
(Mine baked for about an hour)
Put the cake tin on a wire rack to cool for 10 minutes.
Meanwhile mix together the remaining lemon juice and zest and enough confectioner's sugar to make a runny icing and then drizzle over the top of the cake..
Cool in the tin for a further 30 minutes and then remove from the tin.
At this point I used some additional icing to drizzle down the sides of the cake.
Cool completely before serving.