Lemon Cake

Ingredients:

125g butter, softened
150g caster sugar
150g self-raising flour
40g almond meal
3 eggs
1/3 cup fresh lemon juice (I used Meyer lemons)
zest of 1 orange
1 tsp vanilla extract

• Preheat oven to moderate (about 160 degrees C).  Grease a loaf pan; line base with baking paper.
• Sift flour and almond meal together.  Set aside.
• Beat butter and sugar with an electric mixer until light and fluffy.
• Add in eggs, one at a time, beating until just combined between additions. Then add in orange zest and vanilla extract.
• Fold in flour and almond meal mixture alternately with the lemon juice, beginning and ending with flour mixture.  Stir until just combined.
• Pour batter into the prepared pan.
• Bake for about 45 minutes or until a wooden skewer comes out clean when inserted into the centre of the cake.
• Leave the cake in the pan for 10 minutes before turning onto a wire rack to cool.

Note:

Meyer lemon is believed to be an orange/lemon hybrid, which has rounded, thin-skinned yellow/orange fruit, with sweeter and less acidic juice than most other varieties of lemon.