• 250 grams butter, softened

• 1 1/2 cups caster sugar

• Pinch of salt

• 4 eggs

• 2 cups self raising flour

• 1/3 cup almond meal

• Zest of 2 lemons (finely grated)

• 125ml (1/2 cup) milk

• 1 cup caster sugar

• Juice of 2 lemons

• 2 tablespoons water

• 2 cups icing mixture (sugar)

• Juice of 1 lemon

Make the cake batter

1. Preheat the oven to 180ºC.

2. Line the base of a 25 cm springform cake tin. Spray the inside edges of the cake tin with cooking oil spray.

3. Place the butter, sugar and salt in a mixing bowl. Using a hand mixer or stand mixer, beat the butter and sugar until light and fluffy.

4. Add the eggs one at a time, combining well between adding each egg.

5. Add the flour, almond meal and lemon zest. Mix on a low speed.

6. On a low speed, add the milk to the mixing bowl in a slow steady stream.

7. Spoon the batter into the baking tin and spread evenly over the base of the cake tin.

8. Bake in the preheated oven for 1 hour.

Make the syrup

9. Place the icing mixture, lemon juice and water into a saucepan. Stir on a low heat until the sugar is dissolved. Simmer (do not boil) for 1 minute. Then turn the heat off and set the syrup aside. Don't be tempted to boil it for longer. The syrup will thicken as it cools.

10. While the cake is still warm and in the cake tin, use a skewer to prick the cake all over and pour over the warm syrup.

Make the icing

11. Combine the icing mixture and lemon juice in a bowl and mix well until it forms a thin paste.

12. Drizzle the icing over the completely cooled cake.

13. If the icing is too thin simply add extra icing mixture (sugar) mixture.