Steps
- Preheat the oven to 325°F / 170°C. Butter and line a 6¾in / 17cm round cake pan.
- Beat 175g of softened butter and 175g of golden superfine sugar until light. Beat in 3 large eggs one at a time, then the zest of 1 lemon and 3 drops of vanilla extract.
- Beat in 200g of self-rising flour and 50g of ground almonds. Add up to 1 tablespoon of milk if needed so the thick batter falls from a spoon.
- Smooth into the pan and bake for 45-50 minutes, until a skewer comes out clean. Cool in the pan for 15 minutes, then unmold onto a rack to cool completely.