MAKES 1 x 22cm LOAF
175g unsalted butter diced plus extra for the tin
175g golden caster sugar
finely grated zest of 1 lemon plus
3 tbsp lemon juice
3 medium eggs
200g plain flour
2 heaped tsp baking powder
50g ground almonds
1 tsp vanilla extract
ON TOP
a little warmed lemon curd for brushing
fruit powder (for example freeze-dried raspberry) or sugar sand for sprinkling
♥ Preheat the oven to 170C/150C fan/gas 3. Butter a loaf tin about 22cm long (about 1.2 litre capacity) and line the base with baking paper. Cream together the butter, sugar and lemon zest in a food processor, then add the eggs one at a time. Don’t worry if the mixture appears curdled at this point. Sift together and add the flour and baking powder, then the ground almonds and incorporate the lemon juice and vanilla. Transfer to the prepared tin, smooth the surface and bake for 1 hour and 10 minutes or until risen and golden and a skewer inserted at the centre comes out clean. Run a knife around the edge of the cake and leave to stand for 10 minutes, then turn out on to a wire rack and peel off the baking paper. Place the right way up and leave to cool.
♥ Brush the top with warmed lemon curd and sprinkle with fruit powder or sugar sand before serving.