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1
Grease a 9 inch / 22cm diameter pan. Line the bottom with grease proof paper and grease the paper with butter. Dust the bottom and sides with fine corn flour, tapping out any excess flour.
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2
Pre-heat the oven to 325u00b0 F / 160u00b0 C / Gas 3 with rack in the middle.
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3
Zest both lemons and juice only one lemon.
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4
Sift together the corn flour, almond flour, baking powder and salt and set aside.
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5
In an electric mixer, fitted with a paddle attachment, beat the sugar with the lemon zest for 1 minute to release the flavour and oils of the lemon zest.
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6
Add the butter and beat for another 8 minutes until light and fluffy.
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7
Scrape down the sides of the bowl and add the eggs, one at a time, beating 2 minutes between each addition.
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8
Add the lemon juice of one of the lemons and beat to incorporate.
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9
Fold in by hand, with a rubber spatula, the flour mixture, in three parts, mixing as little as possible.
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10
Pour the cake mixture in the pan and bake until cooked and golden brown. Use a toothpick or cake tester and insert in the centre of the cake - when it comes out clean (a few crumbs is ok), the cake should be done.
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11
Allow the cake to cool in the pan for 5 minutes on a cooling rack. Remove the pan and the greaseproof paper and cool completely on a cooling rack.
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12
Serve dusted with Icing sugar.
