Step 1

Preheat oven to 180C / 350F / 160C fan forced. Grease  and line a 20cm (8 inch) round springform tin with baking paper.

Step 2

Whisk together the almond meal, baking powder and salt and set aside.

Step 3

In a medium bowl, whisk the egg whites until soft peak stage and set aside.

Step 4

Beat the butter and sugar together until light and creamy, then add the yolks and beat well to combine. Add the vanilla, zest and juice and beat until incorporated.

Step 5

Add the mixed dry ingredients to the butter and egg mixture in 2 parts, and stir gently to combine.

Step 6

Add 1/3 of the egg whites to the batter and mix through to loosen it. Add the last 2/3 in 2 parts but just fold through gently until all combined. Keep the mixing to a minimum to keep as much air in the mix as possible.

Step 7

Bake for around 40-45 minutes until golden on top and a toothpick comes out with just a moist crumb or two.

Step 8

Allow to cool for half an hour before removing the spring form tin. Transfer to a cake plate and allow to cool completely.

Step 9

Mix together the icing sugar and half the lemon juice. Slowly add more lemon juice until it gets to the desired consistency, then pour it over the cake.