75g/3oz Odlums Self Raising Flour
75g/3oz Butter
150g/5oz Caster Sugar
Grated Rind of 1 Lemon
2 Eggs
100g Packet Ground Almonds
1 Teaspoon Almond Essence

For Decoration

25g/1oz Icing Sugar
25g/1oz Toasted Flaked Almonds.


  1. Preheat oven to 180°C/350°F/Gas 4. Lightly grease and base line an 18/20cms/7/8inch sandwich tin.
  2. Beat butter, sugar and lemon rind until light and fluffy. Gradually whisk in the eggs.
  3. Gently stir in alternate spoonfuls of flour and ground almonds, then stir in the almond essence.
  4. Transfer to prepared tin and spread evenly. Bake for about 30/40 minutes until risen and golden brown or until a skewer inserted in the centre comes out clean.
  5. Leave to settle in the tin for 5 minutes, then turn onto a wire tray to cool.
  6. Dust top of the cake with icing sugar, mark into slices, then, scatter the toasted almonds over.