Pre-heat the oven to 180 degrees Celsius and grease and line a 2lb loaf tin or prepare a silicone loaf tin.

Cream the butter and caster sugar together with an electric mixer until light and fluffy. Sift in the flour, baking powder, bicarbonate of soda and salt. Add the ground almonds and lemon zest and mix together with the milk and juice from one lemon until a batter forms. Don’t over mix.

Spread the batter into a lined loaf tray on the middle shelf of the oven and bake for 50 minutes or until the top is golden brown and a skewer inserted into the middle comes out clean.

While the cake is baking, mix the juice from 2 lemons with the granulated sugar in a small bowl. Stir well and leave in a warm place (i.e. on top of the oven) until the cake is cooked.

Remove from the oven and leave to cool for 5 minutes. Then using a skewer, poke small holes throughout the top of the cake – make sure that you have an even coverage of holes. Pour the sugar and lemon mixture slowly over the cake, making sure that it drips and soaks through the holes that you made.

Leave to cool completely in the tin before turning out.