Lemon Almond Cake With Lemon Glaze

• 12 tbsp butter, softened
• 1 tsp vanilla extract
• 2 tsp lemon zest
• 1 1/2 cups granulated sugar
• 3 None large eggs
• 2 1/2 cups ground almonds
• 1 cup self-rising flour, sifted
• 1/3 cup lemon juice
• -1 None Lemon Glaze
• 1 cup powdered sugar, sifted
• 1/2-1 tbsp lemon juice, approximately

1. Preheat oven to 325u0b0F. Grease a deep 8 inch square cake pan and line base with baking paper.
2. In a stand mixer, beat butter, vanilla, lemon zest and 1 cup sugar until light and fluffy. Beat in eggs, 1 at a time, until combined. Stir in ground almonds and flour. Transfer to prepared pan and smooth top. Bake for 1 hour, or until a skewer inserted in the center comes out clean.
3. Meanwhile, combine remaining sugar and lemon juice in a small saucepan. Stir over medium heat until sugar is dissolved. Remove from heat.
4. Prick the surface of hot cake all over with a skewer. Pour hot syrup over hot cake. Let cake to cool in pan.
5. To make the lemon glaze, combine powdered sugar and lemon juice and mix until smooth. Transfer cake to a serving plate. Spoon lemon glaze over top.

butter, vanilla, lemon zest, sugar, eggs, ground almonds, flour, lemon juice, lemon glaze, powdered sugar, lemon juice

Taken from recipes-plus.com/api/v2.0/recipes/37369 (may not work)