So easy, so delicious, this might become the cake you are known for.
| 1¼ sticks (10 T) | unsalted butter, softened, plus more for the pan |
| 4 lemons | zested and juiced |
| 1 c | superfine sugar |
| 5 eggs | yolks and whites separated |
| 3 c | ground almonds |
| ¾ c | self-rising flour |
| 2 t | baking powder |
Preheat the oven to 350ºF (175C)
Butter and line a standard-sized loaf pan.
In large saucepan, combine the lemon zest, lemon juice, sugar, and egg yolks. Cook gently, stirring, over very low heat until thick. Remove from heat, stir in butter, pass through sieve and cool. Add ground almonds and flour to lemon mixture. Beat egg whites to soft peaks. Fold in the baking powder and combine with lemon/almond mixture. Pour into the prepared tin and bake 50 minutes. Leave to cool in tin.
Serves 6-8.
