I found a recipe for a lemon and almond version, and as I also love almonds, this sounded lovely.
Here's the INGREDIENTS
- 225g softened butter
- 225g caster sugar
- lemons, 4 zested and 3 Juiced
- 4 medium eggs, lightly whisked
- 200g self-raising flour
- 1 tsp baking powder
- 50g ground almonds ( I only had 10g so bulked it up with 40g of dessicated coconut and it was amazing!)
- icing sugar
- Heat the oven to 160C/fan 180C/gas 4. Butter and line the base of a 20cm round cake tin. Beat the butter and caster sugar in a large bowl 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 curdles. (mine did a little bit)
Sift together the flour and baking powder and fold into the cake mixture using a large metal spoon or 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 50 minutes or until a skewer inserted into the middle of the cake comes out without any raw mix on it.
Put the cake tin on a wire rack to cool for 10 minutes. Meanwhile mix together the remaining lemon juice and zest and enough icing 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 and cool completely before serving.
I prick the top of the cake so that the drizzle soaks in even more. I've made this a couple of times recently and it simply disappears. No idea where it goes!
(It should be noted that I make this super lemony. If you'd rather, just add 3 zested and 2 juiced lemons)