Lemon Drizzle Cake

1: Preheat the oven to 180C/160C fan/gas 4. Grease a 20cm round savarin or bundt tin.

2: Beat the butter and sugar together until very light, pale and creamy.

3: Add the lemon zest and beat it in.

4: Lightly beat the eggs and gradually add them to the butter and sugar mixture, beating well after each addition.

5: Sift the flour and almonds into the cake mixture in batches, folding in each batch until just combined.

6: Gently stir in the juice from one of the lemons.

7: Spoon the mixture into the tin and smooth the surface.

8: Bake for approximately 25 minutes until risen, golden brown, and a skewer comes out clean.

9: Set aside to cool slightly and mix together the lemon drizzle gin and juice from 1 and 1/2 of the zested lemons.

10: Prick the cake's surface with a cocktail stick and apply the drizzle mixture with a pastry brush.

11: Let the cake cool on a cooling rack.

12: Lightly toast the blanched and flaked almonds and allow them to cool.

13: Remove the cake from the tin onto a serving plate.

14: Crush sugar cubes and combine them with gin and juice from the remaining lemons.

15: Prick the top of the cake and drizzle the sugary mixture over it.

16: Allow the cake to fully cool and the drizzle to soak in.