Lemon and almond cake
Ingredients
- 200g/7oz butter, softened, plus extra for greasing
- 200g/7oz golden caster sugar
- 3 large free-range eggs (organic if possible)
- 50g/2oz plain flour or white spelt flour
- 125g/4½oz ground almonds
- 2 lemons (juice of 1 and finely grated zest of 2)
- 1 lemon, juice only
- 5-6 tbsp icing sugar
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