I serve this cake with a dollop of creme fraiche and some fresh raspberries. Delicious!
Pre-heat the oven to 180C. Lightly grease a 20cm round cake tin and line with baking paper.
Melt the butter in a microwave sightly until it softens. Beat the butter and caster sugar together, and then add the zest of 4 lemons.
Whisk the 4 eaggs and add them gently into the mixture. If it starts to curdle, add a spoonful of flour.
Sift the S/R flour with the baking powder and fold into the mixture. Add the juice of 4 lemons and the ground almonds.
Spoon the mixture into the cake tin and cook for an hour.
Meanwhile, mix the juice of 2-3 lemons with some icing sugar and lemon zest to get a desired consistency and taste.
When the cake is ready, take from the oven and allow to cool for a while. Then drizzle over the icing.
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