Lemon Drizzle Cake

Directions

1. 1
   Heat oven to 180°C.
2. 2
   Butter and line the base of a 20cm round cake tin.
3. 3
   Beat the butter and caster sugar in a large bowl using electric hand whisk until pale and creamy.
4. 4
   Add the lemon zest (reserving half a tsp for the icing) and mix well.
5. 5
   Gradually whisk the eggs into the butter mix--don't worry if it curdles a bit.
6. 6
   Sift together the flour and baking powder and fold into the egg and butter mix using a large metal spoon or spatula.
7. 7
   Add the ground almonds and 3/4 of the lemon juice; fold until thoroughly combined.
8. 8
   Spoon into the cake tin and bake for 1 hour and 15 minutes or until a toothpick inserted into the middle of the cake comes out clean.
9. 9
   Put cake tin on wire rack to cool for 10 minutes.
10. 10
    Meanwhile, mix together the remaining lemon juice and zest and enough icing sugar to make a runny icing and then drizzle over top of cake.
11. 11
    Cool in tin for a further 30 minutes and then remove and cool completely.