Lemon and Almond Tea Cake

200g softened butter
200g caster sugar
zest of 2 lemons 
90g plain flour
90g almond meal
1 tsp baking powder
4 eggs

for the syrup
2 tbsp caster sugar
juice and zest of one more lemon

Preheat the oven to 180C and grease and line a loaf tin. 
  1. Rub the caster sugar and zest of the first two lemons between your fingers until you have a fragrant, yellow mixture. 
  2. Cream the butter and lemon sugar together until pale and fluffy. 
  3. Add the eggs, one at a time, beating well between each addition. 
  4. In a separate bowl, mix the flour, baking powder and almond meal together. 
  5. Fold this into the creamed egg and sugar, add the juice of the two lemons and mix gently. 
  6. Spoon batter into prepared cake tin and smooth the top. 
  7. Bake for 35 minutes or until the cake is golden and a skewer comes out clean.
  8. To make the syrup, place the zest of the extra lemon, plus its juice in a small saucepan and bring to a gentle boil. 
  9. Once the cake is done, remove from the oven and pierce it all over with a skewer, pour over the syrup so it seeps in through all those holes. 
Let cool a little and then cut yourself a slice. 

Note - this cake keeps well for up to a week if wrapped in foil so I’d recommend making two while you’re at it as it also makes a great school morning tea, work snack or even pudding if served with some thick yogurt or cream and raspberries.

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