Ingredients

• 175g/6oz soft butter
• 175g/6oz caster sugar
• 3 eggs
• 175g/6oz self-raising flour
• 50g/2oz ground almonds
• 1 lemon, grated rind and juice
• 1/2 tsp almond essence
• 2 lemons, to finish
• 2 tbsp clear honey

Method

1. Preheat the oven to 160C/325F/Gas 3. Grease and base-line a 20cm/8in loose-bottomed round cake tin.
2. Place the cake ingredients in a large bowl. Mix well and beat with a wooden spoon or electric whisk for 2-3 minutes until light and fluffy.
3. Turn mixture into cake tin and smooth the top. Pare the rind and pith from the two lemons, then slice into thin rounds. Place on top of cake.
4. Bake for 50-60 minutes until golden and firm. Cool in tin for 5 minutes, then release the sides and cool on a wire rack. Warm the honey and brush over cake before serving.