340g caster sugar
zest of 2 lemons
juice of 2 lemons
180g plain flour (sifted)
100g almond meal
Beat eggs, caster sugar, salt and lemon zest in mixer until pale and creamy (about 3 minutes). Add flour, almond meal, baking powder and cream and whisk until smooth (about 1 minute). Pour in melted butter (warm not hot) and lemon juice and mix. Pour into a springform pan and bake 165°C (fan-forced oven) for about 50 minutes. Cool for 30 minutes.
Ice with cream cheese frosting. The cake itself is already fairly sweet so a dusting of icing sugar would probably finish it off nicely too, especially if it were going to be eaten soon after the cooling time which I definitely recommend...
I just love it and am so happy Paul insisted I go for browse in that shop while he took the girls for a walk.