A simple, light lemon cake made with ground almonds and soaked in a tart lemon syrup to make this Easter cake extra moist - and it just so happens to be gluten free.
Preheat the oven to 180°C/360°F/160°C fan/Gas 4.
Cream together the butter and sugar in a large bowl, either using a balloon whisk or mix together in a mixer until pale, smooth and creamy.
Continue to mix together, gradually adding the eggs, ground almonds, cornflour, baking powder and lemon zest until the batter is smooth.
Transfer to a cake mould (I used a shaped mould, 23cm diameter, although a normal cake tin is good) and bake in the oven for about 35-40 minutes, until golden.
Meanwhile, make the syrup: squeeze out the juice in a bowl via a strainer to sift out the pips then weigh the juice and sugar together in a saucepan. Stir over a medium heat until it thickens slightly for about 10 minutes. Remove from heat.
Cool the cake in the mould for about 10 minutes then take out of the tin and cool on a wire rack. Pour over the syrup all over the cake and decorate as you wish.
Can keep for up to 5 days if kept in an airtight container in a cool, dry place. Good for freezing.
350 Calories per serving; 7g protein; 26g lipids; Gluten Free.