Lemon And Almond Drizzle Cake

1. 1

   Preheat oven to about 170c

2. 2

   Grease and Line an 8 inch cake tin

3. 3

   Grate the zest from 3 of the lemons. Place the zest of 2 in a small saucepan with 3 tablespoons sugar, put the remaining zest in your mixing bowl. Juice 3 and a half lemons and add this to the pan with the zest and sugar. Leave the remaining half lemon to go into cake batter.

4. 4

   In the mixing bowl you placed your remaining zest in, add the butter and sugar and cream together until fluffy. Beat in the three eggs, followed by the Ground Almonds, Flour or Polenta, Baking Powder and Lemon Juice. Beat together well until all combined.

5. 5

   Place the mixture into your greased and lined cake tin and bake for about an hour or until an inserted skewer comes out clean.

6. 6

   While the cake is cooking place the saucepan with the zest, sugar and lemon juice onto the hob and heat until the sugar is dissolved.

7. 7

   When the cake is cooked immediately prick the top all over with a skewer and pour over the syrup. Leave to cool in the tin before removing and slicing to eat.

* Per serving · 4 servings · Values may vary.