For the lemon almond cake:
Cream the butter and sugar and beat in the eggs, one at a time, before mixing in the lemon juice and zest.
Mix flours, baking powder and salt before mixing into the wet ingredients.
Pour into a greased 9 inch baking pan and sprinkle on the almonds before baking in a preheated 350F/180C oven until the top is lightly golden brown and a toothpick pushed into the centre comes out clean, about 25 minutes.
Let the cake cool for 20 minutes, puncture it all over the top with a thin knife and pour the lemon syrup over the cake and let it soak in before serving warm.
For the lemon syrup:
Simmer the sugar and lemon juice until the sugar has dissolved.
Option: Omit the lemon syrup.
Nutrition Facts: Calories 540, Fat 33g (Saturated 15g, Trans 0.9g), Cholesterol 120mg, Sodium 263mg, Carbs 54g (Fiber 2g, Sugars 38g), Protein 8g
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