Instructions

Finely zest two of the lemons and take the juice from all three.

Preheat oven to 350°F. Line a 900g loaf tin with baking parchment. Beat together the butter and caster sugar until pale and fluffy. Gradually beat in the eggs, followed by the lemon zest and about one tablespoon lemon juice.

Mix the flour and ground almonds into the batter, then spoon into the tin and bake for 40-50min or until a skewer inserted in the centre comes out clean. Leave on a wire rack to cool a little, but you want to pour the lemon syrup on while it's still somewhat warm.

Put the granulated sugar into a small bowl with the remaining lemon juice. Mix. Spoon over the top of the warm cake and leave to cool completely before serving in slices.